Chicken Green Curry

Thai name: Gaeng Keeo Waan Gai

Green curry is perhaps the most ubiquitous of all Thai curries. You'll find it on the menu in practically every restaurant in the kingdom, and it makes a frequent appearance at the curry stalls. Although the dish has its origins in the central plains, it's found and appreciated throughout the country. Much of the attraction of green curry is its flexibility. It works well not only with rice, but is also quite popular as a topping for the spaghetti like rice noodles called khanom jeen. It has also proved quite popular for adding a Thai twist to Italian pastas. The flexibility also extends to the meats used. Although chicken is the most common, you'll find almost any meat used in green curries, from beef and pork to fresh water fish.

Chicken Green Curry

Ingredients

Servings: 4

Preparation

1. Fry the green curry paste in vegetable oil until the aroma is released. Add the thick portion of the coconut milk and continue stir-frying until the aroma returns.
2. Add chicken and when the chicken is about half cooked, add the remaining coconut milk.
3. Add eggplants and lime leaves. When cooked through, add seasoning: chicken powder, fish sauce, palm sugar, fresh milk, chillies and sweet basil leaves.