Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cans          unsweetened coconut milk
                        (do not shake can)
   3      pieces        galangal
   2      tablespoons   fish sauce -- (nam pla)
   3      tablespoons   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  cup           basil leaves -- (Thai basil or
                        standard green basil)
   4                    green serrano chiles
                        slivered
   2      cups          fresh green peas -- or
   8      small         Thai eggplants
                        chicken stock or water -- if
                        needed
                        hot cooked rice

Preparation:

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, chiles 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.