Categories: Poultry
Yield: 6 servings

3 cn Unsweetened coconut milk
(do not shake can)
3 Pieces galangal (Siamese
2 tb Fish sauce (nam pla)
3 tb Fresh green curry paste
2 Whole chicken breasts,
Boned, skinned, cut into
1-in. cubes
8 Dried or fresh kaffir lime
Leaves, or fresh citrus
Leaves, washed
3/4 c Basil leaves (Thai basil or
Standard green basil)
4 Green serrano chilies,
2 c Fresh green peas, OR
8 sm Thai eggplants
Chicken stock or water, if
Hot cooked rice

The recipe for green curry paste follows. You can make it as hot as you
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, 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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