Gaeng kiao Wan Gai
Thai Green Curry with Chicken

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Ingredients
1lb sliced chicken breast
2 tablespoons green curry paste
1 tablespoon cooking oil
2 cans (5.6 oz each can) coconut milk
30-40 Thai eggplant, mini size
6-8 kaffir lime leaves, each leaf torn in two
1 tablespoon fish sauce - nam pla
1/2 tablespoon palm sugar
5 Thai chilli peppers
20 fresh basil leaves

Method
1. In a wok, heat the oil and fry the curry paste for one minute.
2. Add coconut milk and bring to a boil.
3. Add chicken, eggplant and kaffir lime leaves.
4. Season with fish sauce and sugar.
5. Keep on medium heat until chicken is cooked
6. add basil and chile peppers.

 Serve with freshly-steamed Thai jasmine rice