Green Chicken Curry (gaeng Kiew Wan Gai)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can coconut milk
• 3 tablespoons vegetable oil
• 2 tablespoons garlic, finely chopped
• 2 tablespoons green curry paste (we use the maesri brand)
• 4 tablespoons fish sauce
• 2 teaspoons palm sugar, grated
• 1 chicken breast, cut into thin strips
• 1 cup chicken stock
• 4 kaffir lime leaves, finely chopped
• 5 thai eggplants, quartered
• 25 -30 thai basil
• 2 bird chiles, finely chopped

Recipe

• 1 heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
• 2 heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
• 3 add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
• 4 add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
• 5 add the fish sauce and the palm sugar.
• 6 add the thin cuts of chicken breast and stir on a medium flame until the meat turns .
• 7 add the stock and cook on a low flame for about 4 minutes.
• 8 add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
• 9 serve with jasmine rice.