Thai Green Curry Chicken With Basil

Course : Curry
Serves: 6
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Ingredients:

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 in cubes
8 medium dried or fresh kaffir lime leaves -- or fresh citrus leaves -- washed
3/4 cup basil leaves (Thai basil or standard green basil)
4 medium green serrano chiles slivered
2 cups fresh green peas -- or
8 small eggplants (Thai)
1 Cup chicken stock or water -- if needed
3 Cup hot cooked rice
 

Preparation / Directions:

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.


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