Thai Green Curry Chicken with Basil
Submitted by nalini
Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.
YIELD
6 servingsPREP
1 hrsCOOK
15 minREADY
1 hrsThis green curry follows the traditional Thai method of separating the thick coconut cream from the milk, and the difference in richness is noticeable.
The cream gets cooked down with galangal and fish sauce until it turns thick and oily, then green curry paste is fried right in that fat until your whole kitchen smells like a Bangkok street stall.
Cubed chicken breast, the remaining coconut milk, kaffir lime leaves, slivered serrano chiles, green peas, and generous handfuls of fresh basil all come together in a fragrant simmer.
Serve it over hot rice with extra basil scattered on top.
Kitchen Tips
- Let the canned coconut milk sit undisturbed for at least an hour so the thick cream rises to the top. Skim that cream off and use it for frying the paste.
- If you can find Thai eggplant, use them in place of the green peas for a more authentic version.
- The curry should be loose enough to spoon over rice. Thin it with a splash of chicken stock or water if it reduces too much.
- Add half the basil during cooking for flavor and the rest at serving for fresh, bright aroma.
Ingredients
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, ½ 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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