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Recipe from: Colonel Ian F. Khuntilanont-Philpott
Not all curries are of the "stew-variety" 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.
2 cups chicken, sliced thinly
1 cup bai manglaek (sweet basil leaves)
4 tablespoon hua kathi (coconut milk)
3 tablespoons nam prik khiaowan (green curry paste)
3 tablespoons nam tan paep (palm sugar)
3 tablespoons nam pla (fish sauce)
3 tablespoons prik ki nu (green birdseye chilis), thinly sliced
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 is 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.