Contributed to the echo by: Stephen Ceideburg Originally from: San Mateo
Times 1/90 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.

Stichworte: Thai, Chicken