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.
