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     Title: Gaeng Kheow Wan Gai (Green Chicken Curry With Basil And E
Categories: Chicken, Thai
     Yield: 1 Batch

   1/2 c  Coconut cream (125 ml)
     3 tb Green curry paste
    12 oz Boneless chicken breast
          - (350 g); thinly sliced
 1 1/2 c  Thin coconut milk (375 ml)
     2    Kaffir lime leaves
 1 1/2 tb Fish sauce
     1 ts Sugar
 1 1/2 c  Eggplant (150 g); cut into
          - bite sized pieces
   1/4 c  Thai basil (horapa) (10 g)
     2    Red chilies; up to 3,
          - deseeded, cut into strips

 Place coconut cream in a saucepan and heat over low to medium heat
 until it begins to have an oily sheen. Add the green curry paste and
 stir well. Add the chicken and cook until it changes color. Add
 coconut milk, kaffir lime leaves, fish sauce, and sugar. Bring to a
 boil, then add the eggplant. Simmer over low heat until the chicken
 is cooked, about 15 minutes, then add the basil and chilies. Remove
 from heat and serve.

 Recipe by The Food of Thailand, Kraus Sven, 2015

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