Thai Green Curry Chicken with Basil

• 3 cans coconut milk unsweetened
• 3 pieces galangal root
• 2 tablespoons fish sauce nam pla
• 3 tablespoons green curry paste fresh
• 2 wholes chicken breasts boned, skinned, cut into 1in. cubes
• 8 each kaffir lime leaves dried or fresh
• 3/4 cup basil
• 4 each serrano chiles green, slivered
• 2 cups green peas fresh, or 8 sm thai eggplants
• 1 x chicken broth or water, if needed
• 1 x rice hot, cooked

1. Allow the coconut milk to stand for one hour or until it separates.
2. Skim about 1 cup thick coconut cream off the top.
3. Put coconut cream, galangal and fish sauce into a wok or saucepan.
4. Cook, stirring over high heat until it becomes thick and oily.
5. Add green curry paste and cook until it becomes aromatic, about 2 minutes.
6. Add chicken; cook over medium heat for about 2 minutes, stirring frequently.
7. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of the basil, chilies and peas.
8. Bring to a boil, stirring frequently, and simmer 5 minutes.
9. Thin sauce with chicken stock or water.
10. Garnish with remaining basil leaves.
11. Serve hot with rice.

coconut milk, galangal root, fish sauce, green curry, wholes chicken, lime, basil, serrano chiles, green peas, chicken broth, rice

Taken from recipeland.com/recipe/v/thai-green-curry-chicken-basil-41495 (may not work)