Thai Green Curry Chicken with Basil

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.