Thai Green Curry Chicken with Basil

• 3 cn Unsweetened coconut milk
• (do not shake can)
• 3 Pieces galangal (Siamese
• Ginger)
• 2 tb Fish sauce (nam pla)
• 3 tb Fresh green curry paste
• 2 Whole chicken breasts,
• Boned, skinned, cut into
• 1-in. cubes
• 8 Dried or fresh kaffir lime
• Leaves, or fresh citrus
• Leaves, washed
• 3/4 c Basil leaves (Thai basil or
• Standard green basil)
• 4 Green serrano chilies,
• Slivered
• 2 c Fresh green peas, OR
• 8 sm Thai eggplants
• Chicken stock or water, if
• Needed
• Hot cooked rice

Instructions

1. 1

   The recipe for green curry paste follows.

2. 2

   You can make it as hot as you like by altering the amount of peppers used.

3. 3

   THAI GREEN CURRY CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this curry.

4. 4

   You may substitute fresh garden peas which satisfies the visual appearance.

5. 5

   Allow the coconut milk to stand for one hour or until it separates.

6. 6

   Skim about 1 cup thick coconut cream off the top.

7. 7

   Put coconut cream, galangal and fish sauce into a wok or saucepan.

8. 8

   Cook, stirring over high heat until it becomes thick and oily.

9. 9

   Add green curry paste and cook until it becomes aromatic, about 2 minutes.

10. 10

    Add chicken; cook over medium heat for about 2 minutes, stirring frequently.

11. 11

    Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of the basil, chilies and peas.

12. 12

    Bring to a boil, stirring frequently, and simmer 5 minutes.

13. 13

    Thin sauce with chicken stock or water.

14. 14

    Garnish with remaining basil leaves.

15. 15

    Serve hot with rice. ~--