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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