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. ~--
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|Serving Size: 1 Serving (940g)|
|Recipe Makes: 6|
|Calories from Fat: 386 (59%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 33.6g||168 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 37.1mg||11 %|
|Sodium 537.3mg||19 %|
|Potassium 2189.1mg||58 %|
|Total Carbohydrate 51.9g||15 %|
|Dietary Fiber 21.4g||85 %|
|Sugars, other 30.6g|
|Protein 27.5g||39 %|
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Calories per serving: 651
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