Yield: 6 servings
|3 cans||Unsweetened coconut milk|
|(do not shake can)|
|3||Pieces galangal (Siamese|
|2 tablespoons||Fish sauce (nam pla)|
|3 tablespoons||Fresh green curry paste|
|2||Whole chicken breasts,|
|Boned, skinned, cut into|
|8||Dried or fresh kaffir lime|
|Leaves, or fresh citrus|
|¾ cup||Basil leaves (Thai basil or|
|Standard green basil)|
|4||Green serrano chilies,|
|2 cups||Fresh green peas, OR|
|8 smalls||Thai eggplants|
|Chicken stock or water, if|
|Hot cooked rice|
Contributed to the echo by: Stephen Ceideburg Originally from: San Mateo Times 1/90 The recipe for green curry paste follows. You can make it as hot as you like by altering the amount of peppers used.
THAI GREEN CURRY CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this curry. You may substitute fresh garden peas which satisfies the visual appearance.
Allow the coconut milk to stand for one hour or until it separates.
Skim about 1 cup thick coconut cream off the top.
Put coconut cream, galangal and fish sauce into a wok or saucepan.
Cook, stirring over high heat until it becomes thick and oily. Add green curry paste and cook until it becomes aromatic, about 2 minutes.
Add chicken; cook over medium heat for about 2 minutes, stirring frequently. Add remaining 2 cups of coconut milk, citrus leaves, ½ cup of the basil, chilies and peas. Bring to a boil, stirring frequently, and simmer 5 minutes.
Thin sauce with chicken stock or water. Garnish with remaining basil leaves. Serve hot with rice.
Makes 4 to 6 servings.