Gaeng Khiao Wan Kai (Green Chicken Curry) - 1

Course : Curry
Serves: 1
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6 ounces chicken -- cut in bite-sized pieces
1/2 cup coconut milk
4 ounces eggplant (Thai)
2 medium kaffir lime leaves (or lime zest)
1 tablespoon sweet basil
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoon Thai green curry paste -- up to 3

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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