1-3lbs. frying chicken 2 c. thick coconut milk
3 T. green curry paste 2 c. thin coconut milk
4 Serrano chilis, stemmed 4 Kaffir lime leaves
1 c. peas or green Thai eggplant
2 T. fish sauce 1/4 c. mint, basil or coriander leaves
1 sm. can bamboo shoot strips
Soak lime leaves in warm water for 15 minutes, then drain. Wash and
dry chicken, and cut into parts. Slice chilis.
Heat wok. Add 1/2 cup thick coconut milk, trying to take top thickest
cream. Stir constantly, until it thickens and bubbles. Add green curry and
lime leaves, stirring until mixture is almost dry. Add chicken pieces and
quickly coat with paste. Add rest of ingredients except peas. Bring just
to a boil, reduce heat, and simmer 45-60 minutes until chicken is cooked.
Add peas last 10 minutes of cooking. Serve with lots of rice.
May be made up to 3 days ahead and refrigerated.
Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
