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Gaeng Kiew Waan Gai<br />
Green Curry of Chicken with Eggplant<br />
Ingredients:<br />
200 g Chicken (sliced)<br />
2 tbsp Green Curry Paste<br />
2 cup Coconut Cream<br />
¼ cup Thai Pea Eggplant<br />
¼ cup Thai Eggplant (cut into four)<br />
5 leaves Kaffir Lime Leaf<br />
10 grams Thai Sweet Basil<br />
2 pieces Red Chili<br />
1 tbsp Fish Sauce<br />
½ tbsp Sugar<br />
½ tbsp White Pepper Powder<br />
2 tbsp Cooking Oil<br />
1 cup Chicken Stock<br />
Notes<br />
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Method:<br />
1. Heat the oil and sauté the curry paste over medium heat until fragrant.<br />
2. Add one cup of the coconut cream, a little by little until the full cup has been<br />
incorporated. Stir until a film of green oil covers the surface of the sauce.<br />
3. Add the eggplant and the kaffir lime leaves and the chicken and bring the sauce to the<br />
boil.<br />
4. Reduce the heat and add the fish sauce, pepper, sweet basil and chili<br />
5. Turn off the heat<br />
6. Arrange in the bowl and garnish with the basil, chili and kaffir lime leaves.
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