Thai green curry chicken with basil
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Thai green curry chicken with basil
  Thai    Curry    Chicken    Poultry    Greens  
Last updated 6/12/2012 12:53:31 AM. Recipe ID 15341. Report a problem with this recipe.
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      Title: Thai green curry chicken with basil
 Categories: Poultry
      Yield: 6 Servings
 
      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
 
  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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Recipe ID 15341 (Apr 03, 2005)

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