INGREDIENTS:

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

DIRECTIONS:

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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