oil for sauteing (a v.small amount)
4-5 cloves garlic (minced)
2 medium-sized white onion (julienned)
2-inch ginger (thinly sliced)
1 stalk lemon grass (sliced thinly lengthwise)
6 pieces chicken
200 ml coconut milk – divided into two (one with the highest possible coconut milk extract)
salt and Thai/fish sauce to taste
1-2 handfuls of Thai basil (in the PH, we use chili leaves but I don’t know what variety that is–they taste like curry leaves to me)
1. In a large pot, saute garlic and onion. Then add ginger and lemon grass.
2. Add chicken (you can also quick fry the chicken first in a skillet). Cover. After a few minutes, flip over.
3. When the chicken is cooked (ie, no fresh blood running from the bones), add half of the coconut creme. Let boil.
4. When chicken is tender, add salt and fish sauce to taste. Cover until the fish smell dissipates.
5. Add the other half of the coconut creme. The moment it melts, add the Thai basil and as soon as it wilts turn off the stove.
*In the PH, we also sometimes include green/unripe papaya slices (added when the first half of the coconut creme starts boiling).
Serve with rice!
Post Note: A friend had been trying different Thai chicken recipes but could not find the one she really liked–I gave her this recipe. Here’s her text: “Just made your Thai green chicken curry and it’s the best recipe ever. You’re a superstar. x” YAY! 🙂