Gaeng keo wan gai-thai green chicken curry

Yield: 6 servings

Measure Ingredient
Shimizu (BWHT68A) -- Posted
On *P 6/03/92
2 tablespoons Green curry paste
3 cups Coconut milk (separate --
Thick part from thin
1 cup Boneless chicken -- cut
Bite-sized pieces
½ cup Carrots -- julienned
½ cup Large frozen peas -- thawed
½ cup Fresh basil leaves
1 tablespoon Oil
1 tablespoon Fish sauce
1½ teaspoon Sugar
4 Kaffir lime leaves
1 tablespoon Red chilies -- sliced

Fry curry paste in oil over low heat for 1 minute. Add ¼ cup thick coconut milk and chicken. Increase temperature to med-high and cook for about 5 mins or until the chicken is done. Add carrots and cook until almost tender. Add the peas, fish sauce, sugar and the rest of the coconut milk. Stir and cover. Lower the temperature to medium-low and cook until a thin layer of oil appear on the curry surface. Turn off the heat and add Kaffir lime leaves, chilies and basils and stir once or twice. Replace the cover until ready to serve. Serve with cooked rice or boiled somen noodles. Makes approximately 3½ cups of curry.

NOTE: Authentic Thai chicken curry does not include peas and carrots.

However, due to the lack of Thai vegetables in the U.S., the Thai restaurant owners had to make some adjustments yet still maintain the real Thai taste, That's where the peas and carrots come into the picture. Enjoy!! Happy (Thai) Cooking!! **:Gail in IL:** Formatted for MM by E. Caldwell -KVNHL17B.

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