Thai Green Curry Chicken with Basil

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1 hours Prep: 1 hours Cook: 15 minutes

149 calories per serving view nutrition facts

Ingredients

3	cans	coconut milk	unsweetened
3	pieces	galangal
2	tablespoons	fish sauce	nam pla
3	tablespoons	green curry paste	fresh
2	wholes	chicken breasts	boned, skinned, cut into 1in. cubes
8	each	kaffir lime leaves	dried or fresh
3/4	cup	basil
4	each	serrano chiles	green, slivered
2	cups	green peas	fresh, or 8 sm thai eggplants
1	x	chicken broth	or water, if needed
1	x	rice	hot, cooked

Directions

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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