Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.
Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.
To serve 1 vegetarian and 3 meat-lovers: After stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the cury mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4-inch cubes, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stir in 2 tsp. soy sauce, 1/4 cup of the basil, and 1 tsp. of the lime juice.
With the remaining curry mixture in the 3-quart saucepan, finish the master recipe above to serve the 3 meat lovers, reducing the amount of chicken to 12 oz.
Delicious dish! It's one of my go-to's. I usually can't find the lime leaves either but it still tastes great with a few modifications. I add a piece of lemongrass (bruised) and replace the peas with broccoli florets (because I love broccoli). The recommended fish sauce is a good salt alternative but I also use I use Himalayan sea salt for additional minerals (calcium, magnesium, potassium. and iron.
trying to find the cucumber salad everyone is raving about. searched for Cucumber, Basil & Peanut Salad, and could not find it. anyone know what the salad is? Thanks.
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