This simple dish is an example of the cross-fertilisation between Thai and Chinese kitchens. We ate it at a simple street stall on Ko Samui. We so thoroughly enjoyed it and had such attentive service from some extremely beautiful Thai waitresses that, after we had paid the bill, we presented them with a large tip saying, as you would in England, ‘This is for you’.
One girl became rather excited and said, ‘You want me?’ Slight confusion there, but we managed to dissuade her from packing her bags and coming with us. It was she who said to us before we left, ‘In Thailand, one smile makes two.’
Heat the oil in a wok or large frying pan. Stir in the green curry paste. Throw in the chicken and stir-fry quickly over a high heat, stirring and tossing it in the oil and paste, for 2-3 minutes. Add the coconut milk, sugar, fish sauce and chilli peppers. Cook for 5 minutes, stirring well. Just before serving, toss in the basil leaves. Pop
© 1994 Keith Floyd estate. All rights reserved.