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Thai Green Curry Chicken with Basil
3 cans unsweetened coconut milk
3 pieces galangal
2 tb fish sauce (nam pla)
3 tb fresh green curry paste
2 whole chicken breasts, boned, skinned, cut into 1-inch cubes
8 dried or fresh kaffir lime leaves, or fresh citrus leaves, washed
3/4 c basil leaves (Thai basil or regular green basil)
4 green serrano chilies, slivered
2 c fresh green peas, or 8 Thai eggplants
chicken stock or water
hot cooked rice
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,
1/2 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.
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Thai Curry 06