Green Chicken Curry (Gaeng Kiew Wan Gai) - cooking recipe

Ingredients

1 (15 ounce) can coconut milk
3 tablespoons vegetable oil
2 tablespoons garlic, finely chopped
2 tablespoons green curry paste (we use the Maesri brand)
4 tablespoons fish sauce
2 teaspoons palm sugar, grated
1 chicken breast, cut into thin strips
1 cup chicken stock
4 kaffir lime leaves, finely chopped
5 Thai eggplants, quartered
25 -30 Thai basil
2 bird chiles, finely chopped

Preparation

Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
Add the fish sauce and the palm sugar.
Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
Add the stock and cook on a low flame for about 4 minutes.
Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
Serve with jasmine rice.