Green Curry with Chicken (Gaeng Kheiw Waan Kai)
3 cups fresh coconut milk or canned coconut milk
1 tablespoon vegetable oil
1/2 cup fresh commercial green curry paste
1 pound chicken, thinly sliced
1/2 pea eggplants (Optional)
1 cup Thai eggplants (cut 4 pieces from one eggplant)
1 tablespoon of palm sugar
1 tablespoon of sugar
5 fresh kaffir live leaves
1/2 cup of fresh sweet Thai basil leaves
2 tablespoons of fish sauce
2 long green or red chilies, cut into large pieces
1. In a large pot, add coconut milk and heat on medium-high for 5 minutes, stirring constantly until it separates. Then add green curry paste into coconut milk, stirring constantly until fragrant for 3 minutes.
2. Add chicken and cook until the meat is opaque (about 4 minutes). Add remaining thin coconut milk and bring to a boil.
3. Add both eggplants and let it cook for 5 minutes. Then add palm sugar, sugar, fish sauce.
4. Tear kaffir lime leaves and fresh sweet Thai basil in to pieces, put into a pot and stir it for five seconds and remove from the heat. Prepare for serving in the bowl.
Recipe by Natthinee Khot-asa Jones