Ingredients :1.5
kg roasting chicken
4 cups coconut milk
3 tablespoons
green curry paste
2 sprigs tender citrus leaves
2 tablespoons fish sauce
2 tablespoons finely chopped
fresh green chilies, seeds removed
4 tablespoons finely chopped
fresh basil or cilantro leaves
Salt to taste
Method :
Cut the chicken and separate the pieces into joints. To make coconut, put
the first extract or
thick milk in the refrigerator until
the cream rises to the top which should takes about an hour. Spoon off the cream or richest part of the
milk into a cup. Heat this cupful of coconut cream in a large wok, stirring constantly until it comes to the boil. Lower heat and
continue cooking, stirring occasionally, until the cream thickens and oil
bubbles around it. By this time it should be reduced to a quarter of the
original amount. Add the curry paste and fry the rich oily cream for about
5 minutes, stirring frequently. The curry paste will smell cooked and oil
will separate from it when it is ready. When this happens add the pieces
of chicken and cook over medium low heat stirring frequently and turning
them, for about 15 minutes. The chicken will change color and have a
cooked appearance. Add the remaining coconut milk, citrus leaves, salt
and fish sauce and stir while the coconut milk comes to the boil. Then
turn heat low and allow to simmer uncovered for 35-45 minutes or until
the chicken is well cooked and tender and the gravy rich and oily. Stir in the chopped fresh chilies and
herbs, simmer for 5 minutes longer, then turn into serving
dish. Serve hot with steamed white rice.
|