THAI GREEN CURRY CHICKEN WITH BASIL

THAI GREEN CURRY CHICKEN WITH BASIL image

Categories Chicken

Yield 6 servings

Number Of Ingredients 10

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3 cans Unsweetened coconut milk, do not shake can
3 pieces Galangal (Siamese Ginger)
2 tbsp Fish sauce (nam pla)
3 tbsp Fresh green curry paste
2 Boneless, skinless chicken breasts, cut into 1-inch cubes
8 Kaffir limeleaves, dry or fresh
3/4 cup Basil leaves, chopped
4 Green serrano chilies, slivered
8 small Thai eggplants, cut into 1-inch cubes
Chicken stock as needed

Steps:

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 with hot rice.