Categories: Poultry 
      Yield: 6 servings 
  
      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 
           Hot cooked rice 
  
  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. 
  ~--