Evil Jungle Prince with Chicken
3 Tbsp peanut oil
4 oz canned green curry paste
1 cup sliced shallots
2 Tbsp minced ginger
2 Tbsp minced garlic
4 boneless skinless chicken breasts, cut in 1" cubes
1 cup sliced red onion
1 cup chicken broth
1 can 14 oz coconut milk (Chao Koh brand)
2 Kaffir lime leaves (fresh)
2 Tbsp palm sugar (or a little more)
1 large stalk of fresh lemon grass, thinly sliced
1/4 cup fish sauce '3 Crabs'
1 cup chopped cilantro
10 Thai cinnamon basil leaves
10 Holy basil leaves
Sliced fresh green (not red) Thai bird chilis to taste
1 cup long beans, cut in 1 1/2" pieces (asparagus beans)
Heat the oil and fry the shallots, ginger, garlic, and curry paste.
Add the chicken and red onion. When the chicken begins to turn
color, add the coconut milk, broth, lemon grass, lime leaves, fish
sauce, and sugar. Bring to a simmer and add the basil, chilis and
cilantro. Simmer for about a half an hour. Add the long beans.
Simmer until the chicken is done and the broth is reduced and
thickened, about an hour.
Serve with chopped cucumber, chopped roasted peanuts, sliced fresh
mango, and jasmine rice.