Thai Green Curry Chicken with Basil

Ingredients

• 3 cans coconut milk unsweetened
• 3 pieces galangal [One slice of the root is equivalent to half a teaspoon of powder]
• 2 tablespoons fish sauce nam pla
• 3 tablespoons green curry paste fresh
• 2 wholes chicken breasts boned, skinned, cut into 1in. cubes
• 8 each kaffir lime leaves dried or fresh
• 3/4 cup basil
• 4 each serrano chiles green, slivered
• 2 cups green peas fresh, or
• 8 sm thai eggplants
• 1 chicken broth or water, if needed
• 1 rice hot, cooked

Directions

1. Allow the coconut milk to stand for one hour or until it separates.
2. Skim about 1 cup thick coconut cream off the top.
3. Put coconut cream, galangal and fish sauce into a wok or saucepan.
4. Cook, stirring over high heat until it becomes thick and oily.
5. Add green curry paste and cook until it becomes aromatic, about 2 minutes.
6. Add chicken; cook over medium heat for about 2 minutes, stirring frequently.
7. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of the basil, chilies and peas.
8. Bring to a boil, stirring frequently, and simmer 5 minutes.
9. Thin sauce with chicken stock or water. Garnish with remaining basil leaves., 2 tbs. sugar.
10. Serve hot with rice.

Picture: 9BCFBE27-9706-4ACB-84D1-F21EEC4FAAD5.jpeg

Source: http://recipes.recipeland.com/recipes/recipe/print_full/41495

Recipe category: Entree