Put paste ingredients in food processor.
Add 2-3 tablespoons vegetable oil to moisten.
Process to a paste (you may need extra oil to make it a smooth paste -- just add gradually). Remove and set aside.
Heat a wok until smoking. Turn heat to medium and add the thick cream from 1 can of coconut milk. Stir and add the green curry paste. Mix well and cook gently for 4-5 minutes.
Add the chicken and stir making sure that all the pieces are coated with the curry paste.
Add the remaining thin milk from the first can of coconut milk and all the contents of the remaining can. Stir and mix well.
Add fish sauce sugar Kaffir lime leaves and some basil leaves. Mix and cook gently for approximately 10 minutes.
Add remaining basil leaves and pineapple. Cook gently for further 5 minutes.
To Serve: Put the curry in a dish and garnish with a few basil leaves and green chilies.
Steamed Jasmine rice is the correct accompaniment with this or any other curry.
BLONDE THAI TIP: Chicken thighs have much more flavor than chicken breasts which tend to dry out. You can choose which you prefer to use.
The Blonde Thai Chef Philippa Kingsley's Green Curry of Chicken with Pineapple is also known as Gaeng Kiouw Wan Gai Sappaot. For more recipes from Chef Kingsley, visit her Web site at http://www.philippasorient.com.
This recipe has been added to the following public cookbooks:
Thai Food
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
