Gaeng Keow Wan Gai - Thai Green Curry Chicken

Total Time: 48 mins Preparation Time: 20 mins Cook Time: 28 mins

Ingredients

• Servings: 3
• 3 lbs frying boneless skinless chicken, and cut into small chunks
• 4 cups coconut milk
• 2 tablespoons fish sauce
• 3 pieces laos powder
• 3 tablespoons green curry paste (see my recipe)
• 1/2 cup fresh sweet basil leaves
• 8 young fresh lime leaves
• 1/2 cup green peas
• 7 serrano chilies

Recipe

• 1 place your chicken, 2 cups of coconut milk, fish sauce, and laos powder in a wok or large frying pan, and bring to a boil, allowing them to boil until the chicken is cooked and tender.
• 2 remove your chicken from the pan with a slotted spoon leaving everything else behind, and put it on a plate and set aside.
• 3 allow the milk to continue boiling until it is very thick and"oily".
• 4 then take your curry paste, and add it to the pan.
• 5 allow this to cook for 3 minutes or so, until everything is smooth and even.
• 6 next, take your chicken and return it to the pan, and pour in the rest of the coconut milk, and return entire mixture to a boil.
• 7 reduce your heat and allow it to cook for approximately 10 minutes.
• 8 finally, add your basil and citrus leaves, peas and serranos, increase your heat and allow it to boil for 5 minutes.
• 9 serve immediately.