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.
  ~--