Title: Thai Green Curry Chicken with Basil
Categories: Thai, Chicken, Stephen
Yield: 6 servings
Stephen Ceideburg
3 cn Unsweetened coconut milk
(do not shake can)
3 Pieces galangal (Siamese
Ginger)
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,
Slivered
2 c Fresh green peas, OR
8 sm Thai eggplants
Chicken stock or water, if
Needed
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, 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.
