|Description||Tiny pea-size Thai green eggplants are cooked with this curry|
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings|
|Ingredients||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
8 Dried or fresh kaffir lime
Leaves, or fresh citrus
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
|Instructions||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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