Preparation / Directions:
Cut the chicken up, then briefly fry the curry paste until fragrant, Reduce the heat, add the coconut milk slowly, and continue to stir Whilst cooking until a thin film of oil appears on the surface.
Add the chicken and other ingredients except the eggplant. Bring to a Boil and cook until the chicken begins to change color. Adjust the Flavors to suit yourself. When it is at a boil again add the eggplant And continue till the chicken is cooked through.
Serve over rice, or in a serving bowl with other Thai dishes.
The Thai name of this dish literally means "sweet and sour chicken curry". There is a very similar recipe for a red curry (Gaeng phed kai) shall also post.
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