Recipe - Kai Pad Khiaowan (Chicken Stir-Fried With Green Curry Paste)

2 cup Chicken, cut or sliced up thinly
1 cup Bai manglaek (sweet basil
leaves)
4 tablespoon Hua kathi (coconut milk)
3 tablespoon Nam prik khiaowan (green
curry paste)
3 tablespoon Nam tan paep (palm sugar)
3 tablespoon Nam pla (fish sauce)
3 tablespoon Prik ki nu (green birdseye
chilis), thinly cut or sliced up

Not all curries are of the "stewvariety" as this recipe proves. This is an
example of the popular "fried curry" style, that produces a dry result,
which blends equally well with rice or noodles.

Method: In a wok or skillet, over medium heat, warm the coconut milk and
add the curry paste, stirring briskly until it becomes aromatic. Discard
any oil film that forms on the surface.

Add the chicken and stir fry until it just begins to change color.

Add the remaining ingredients, except the basil, and continue to stir fry
until the chicken ia almost cooked through. Finally add half the basil and
stir briefly then transfer to a serving platter.

Dip half the basil in nam jim wan (sweet dipping sauce), and then fry it in
hot oil until crispy, then use to garnish the curry.

Serving & Storage: Serve with either rice or noodles.

Posted to CHILEHEADS DIGEST V3 #153

Date: Fri, 8 Nov 1996 11:31:12 +0700

From: "Col. I.F. KhuntilanontPhilpott" colonel@korat1.vukorat.ac.th