Thai Green Curry Chicken with Basil
Yield
6 servingsPrep
1 hrsCook
15 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cans |
coconut milk
unsweetened |
*
|
| 3 | pieces |
galangal root
|
*
|
| 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 |
*
|
| ¾ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cans |
coconut milk
unsweetened |
*
|
| 3 | pieces |
galangal root
|
*
|
| 3E+1 | ml |
fish sauce
nam pla |
|
| 45 | ml |
green curry paste
fresh |
*
|
| 2 | wholes |
chicken breasts
boned, skinned, cut into 1in. cubes |
*
|
| 8 | each |
kaffir lime leaves
dried or fresh |
*
|
| 177 | ml |
basil
|
*
|
| 4 | each |
serrano chiles
green, slivered |
*
|
| 473 | ml |
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, 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.
