3 cn Unsweetened coconut milk
(do not shake can)
3    Pieces galangal (Siamese
Ginger)
2 tb Fish sauce (nam pla)
3 tb Fresh green curry paste
2    Whole chicken breasts,
Boned, skinned, cut into
1-in. cubes
8    Dried or fresh kaffir lime
Leaves, or fresh citrus
Leaves, washed
3/4 c  Basil leaves (Thai basil or
Standard green basil)
4    Green serrano chilies,
Slivered
2 c  Fresh green peas, OR
8 sm Thai eggplants
Chicken stock or water, if
Needed
Hot cooked rice

The recipe for green curry paste follows. You can make it as hot as you
like by altering the amount of peppers used. THAI GREEN CURRY CHICKEN WITH
BASIL Tiny pea-size Thai green eggplants are cooked with this curry. You
may substitute fresh garden peas which satisfies the visual appearance.
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. ~–