Recipe(tried): Thai Chicken stir fry with Green Curry

Thai Chicken Stir fry with Green Curry "Gai Pad Khiowan"

This is an example of the popular "fried curry" style that produces a dry result. It blends equally well with rice or noodles.

2 cups chicken, sliced thinly
1 cup sweet basil leaves
4 tablespoons coconut milk
3 tablespoons green curry paste
3 tablespoons palm sugar
3 tablespoons fish sauce
3 tablespoons Thai chile peppers, thinly sliced (birdseye chile peppers)

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 sweet chili sauce, and then fry it in hot oil until crispy, then use to garnish the curry.

Serve with either Thai jasmine rice or noodles.

In Thai recipes as well as recipes throughout Southeast Asia, palm sugar is used as a natural sweetener. Use with curries, gourmet dishes, sauces, and various desserts.