Yield: 4 servings
|2½ pounds||Frying chicken -- boned|
|\N \N||And cut into small --|
|2 cups||\"Thick\" coconut milk|
|2 tablespoons||Fish sauce -- (Nam Pla)|
|3 \N||Pieces dried Laos (Ka)|
|3 tablespoons||Green curry paste -- (Krung|
|\N \N||Gaeng Keo Wan|
|2 cups||\"Thin\" coconut milk|
|½ cup||Fresh sweet basil leaves --|
|\N \N||(1 tablespoon dried|
|6 \N||Young citrus leaves -- to 8|
|2 \N||Pea eggplants; up 2 -- 3|
|\N \N||Pong) (optional)|
|6 \N||Green serrano chillies|
In a wok, boil together the chicken, "Thick" coconut milk, fish sauce and Laos until the chicken is tender. Remove the chicken to a plate with a slotted spoon and continue boiling until the milk thickens and becomes oily. Add the curry paste and continue cooking, stirring to help mix the paste, for a few more minutes. Return the chicken to the wok when the mixture is smooth and the paste has released its aroma.
Pour in the "Thin" coconut milk and return to the boil. Reduce heat and simmer for 5 to 10 minutes. Add the basil and citrus leaves, pea eggplant, and chillies. Increase heat and boil again for 5 minutes.
Serve over rice.
~End Recipe Export- From a new contributor to the category. Keith Recipe By :