Thai Green Curry Chicken With Basil

It is commonly said that covetousness is one of the reigning sins of old age. How strange that it should be so! Especially considering what they have seen, and known, and it may be, felt of the emptiness and uncertainty of riches. They have witnessed how often they make themselves wings. What! And not yet convinced! What! Almost at the end of thy journey, and yet loading thyself with thick clay! Think of the time of day. It is almost night; even sun-set. And art thou unmindful of the grave? The body is bending downwards, let the heart be upwards.

Philip Henry

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Seafood, Eggs	Thai	Poultry	6	Servings

INGREDIENTS

3		Unsweetened coconut milk
		do not shake can
3		Pieces galangal, Siamese
		Ginger), Ginger
2	T	Fish sauce, nam pla
3	T	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), Standard green basil
4		Green serrano chilies
		Slivered
2	c	Fresh green peas, OR
8		Thai eggplants
		Chicken stock or water, if
		Needed
		Hot cooked rice

INSTRUCTIONS

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. ~--

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 163 Calories From Fat: 21 Total Fat: 2.3g Cholesterol: 48.7mg Sodium: 91mg Potassium: 225.7mg Carbohydrates: 13.6g Fiber: 2.1g Sugar: 2.3g Protein: 20.8g