Thai Green Curry Chicken with Basil     


DescriptionTiny pea-size Thai green eggplants are cooked with this curry
Curry TypeChicken
StrengthMedium hot
DifficultyModerate
SourceStephen Ceideburg
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients3 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
InstructionsAllow 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.
Notes
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