MMMMM----- Recipe via Meal-Master (tm) v8.02

     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.

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