Title: Thai Green Chicken Curry* Bwht68a
Categories: Thai Chicken
Yield: 4 Servings
| 2 | tb | Green curry paste |
| 3 | c | Coconut milk. Separate thick part from the thin |
| 1 | c | Boneless chicken, cut bite-sized pieces |
| 1/2 | c | Large frozen peas-thawed |
| 1/2 | c | Basil leaves |
| 1 | tb | Oil |
| 1 | tb | Fish sauce |
| 1 1/2 | ts | Sugar |
| 4 | | Kaffir lime leaves |
| 1 | tb | Sliced red chilies |
*GAENG KEO WAN GAI DIRECTIONS: Fry curry paste in oil over low heat for 1
minute. Add 1/4 cup thick coconut milk and chicken. Increase temperature to
med-high and cook for about 5 mins or until the chicken is done. Add peas,
fish sauce, sugar and the rest of the coconut milk. Stir and cover. Lower
the temperature to medium-low and cook until a thin layer of oil appear on
the curry surface. Turn off the heat and add Kaffir lime leaves, chilies
and basils and stir once or twice. Replace the cover until ready to serve.
Serve with cooked rice or boiled somen noodles. Makes approximately 3 1/2
cups of curry. **Add the bamboo shoots and carot first and cook until
almost tender then add the peas. From Gail Shimizu. MM:MK VMXV03A.