Asian Recipes - Chicken in Thai Green Curry Recipe

Ingredients

• 2 - 14oz/400 ml cans coconut milk, separated

• 3 fresh lime leaves 2 to 4 fresh green or red chilies, cut in half lengthwise (optional)

• 1 lb/500 g chicken, white or dark meat, boneless or bone in, cut into bite-size pieces

• 1 - 2 cups/250 - 500 ml vegetables of your choice, cut into bite-side pieces

• 1 - 2 tbsp/15 - 30 ml fish sauce to taste

• sugar and salt to taste

• leaves from 2 or more springs of Thai basil

• A dollop of thick coconut cream, flowers and sprigs of Thai basil and diagonal slices of fresh green or red chilies on top

Serves 4

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Method:

1. Prepare all the ingredients and have at hand.

2. Heat a non-reactive, heavy bottomed deep pan over medium heat. Add 3 or 4 generous spoonfuls of the coconut cream and cook, stirring until reduced and the coconut oil begins to separate. Some browning may occur.

3. Add the lime leaves and chilies and stir for 1/2 a minute. Add the curry paste. Cook until fragrant and well mixed, about 1 minute.

4. Add the chicken pieces to the pan and stir well to coat with the frying paste. Continue to cook to allow the flavors to penetrate the chicken. Do not allow the paste to scorch.

5. Add the thin coconut milk, the remaining rich coconut cream (reserving a dollop for garnish), the fish sauce and a pinch of sugar and of salt. Stir and bring to a boil. Lower heat to a simmer and cook uncovered for 15 minutes. (At this point, the curry can 1)(' cooled and refrigerated, or frozen for later use.)

6. Start adding the vegetables that require the longest cooking, so that.  When you finish, all the vegetables will be evenly cooked and look their best.

7. Taste and adjust by adding sugar, fish sauce, chilies or salt as desired. Stir in the basil leaves. Garnish and serve.