Ingredients Jump to Instructions ↓

  1. 3 Unsweetened coconut milk

  2. (do not shake can)

  3. 3 Galangal -

  4. Ginger)

  5. 2 tablespoons 30ml Fish sauce - (nam pla)

  6. 3 tablespoons 45ml Fresh green curry paste

  7. 2 Chicken breasts

  8. Boned - skinned, cut into Cubes 8 Dried or fresh kaffir lime

  9. Leaves - or fresh citrus

  10. Leaves - washed

  11. 3/4 cup 30g / 1.1oz Basil leaves -

  12. Standard green basil)

  13. 4 Green serrano chilies

  14. Slivered

  15. 2 cups 474ml Fresh green peas - or 8 cups 1584g / 55oz Thai eggplants (small)

  16. Chicken stock or water - if

  17. Needed

  18. Hot cooked rice

Instructions Jump to Ingredients ↑

  1. 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.

  2. Allow the coconut milk to stand for one hour or until it separates.

  3. Skim about 1 cup thick coconut cream off the top.

  4. Put coconut cream, galangal and fish sauce into a wok or saucepan.

  5. Cook, stirring over high heat until it becomes thick and oily. Add green curry paste and cook until it becomes aromatic, about 2 minutes.

  6. 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.

  7. Serve hot with rice.


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