Thai Green Curry Chicken With Basil Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 can: Unsweetened coconut milk,
, do not shake can
3 Pieces: galangal, (Siamese
Ginger),
2 tbsp: Fish sauce, nam pla
3 tbsp: 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 cup: Basil leaves, (Thai basil or
Standard green basil),
4: Green serrano chilies,
Slivered,
2 cup: Fresh green peas, OR
8 small: Thai eggplants,
Chicken stock or water, if
Needed,
Hot cooked rice,
Directions:
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. ~--
Source from luhu.jp
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. ~--
Source from luhu.jp