Green curry with chicken (Gaeng Kheao Wan Gai)
| ½ Cup | Chicken, sliced |
| 3 Tab | Green curry paste |
| ½ Cup | Coconut cream |
| 1 Cup | Coconut milk |
| 1 | Thai egg plant |
| 8 | Pea eggplants |
| 2 | Kaffir leaves, (torn in ½) |
| 10 | Sweet basil leaves |
| 1 | Bird’s eye chilli, (roughly chopped) |
| ½ Tab | Palm sugar |
| 1 Tab | Fish sauce |
| 2 tab | Vegetable oil |
Extra coconut cream to wet chicken if required
- Put oil in wok and add curry paste, cook until paste has started to integrate with oil
- Add coconut cream. Stir until fat separates (oil on top around bubbles. You may need to stop stirring for this to show up)
- Add chicken and stir until nearly cooked. If mix becomes too dry add more coconut cream
- Add coconut milk, eggplants (both), fish sauce, and sugar, bring to the boil. Taste and season to taste.
- Just before removing from heat add, basil, kaffir and red chilli. Quickly combine and remove from heat.
- Serve with Jasmine rice