Gaeng Khiao Wan Kai (Green Chicken Curry) - 1

Recipe Ingredients

6 oz	170g	Chicken, cut in bite-sized pieces
1/2 cup	118ml	Coconut milk
4 oz	113g	Thai eggplant
2		Kaffir lime leaves (or a little lime zest)
1 tablespoon	15ml	Sweet basil
2 tablespoons	30ml	Fish sauce
1 tablespoon	15ml	Palm sugar
1 tablespoon	15ml	Thai green curry paste - up to 3

Recipe Instructions

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.

Recipe By: Muoi Khuntilanont

Source:
July 1993 issue of Bon Appetit

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