Green curry with chicken (gaeng kiaw waen gai)

Green curry with chicken (gaeng kiaw waen gai)

Obviously a curry from Thailand. Thai curries have an Indian spice blend, which makes them even more flavorsome. This happy Indian and Thai marriage may have been the result of Hindu and Buddhist religions spreading in to Thailand. The end result has been a culmination of grand flavors and divine tastes. Green curry paste can be used in the preparation of pork, chicken or seafood as well !


Ingredients

* 1/4 cup green curry paste

* 350 grams chicken breast or thigh, cut in bite-size pieces

* 1 1/4 cups coconut milk

* 1/4 cup thai basil leaves

* 2 eggplants, cut into small pieces.

* 1/2 cup chicken stock

* 2 teaspoons palm sugar

* 3 tablespoons fish sauce

* 2 red chilies, sliced diagonally

* 4 kaffir lime leaves


Preparations

1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes.

2. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

3. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute.

4.then add cut eggplant, the remaining coconut milk and chicken stock.

5.Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

(for 2 serving)

credit : http://www.ezythaicooking.com