*  Exported from  MasterCook  *
 
                    THAI GREEN CURRY CHICKEN WITH BASIL
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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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