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Green Curry

Gaeng Kheaq Wan Kai

Ingredients

• 150 grams of chicken breast sliced
• 1 cup of coconut cream
• 1 tablespoon of green curry paste
• 2 cups of ccconut milk
• 3 Thai eggplants cut into quarters
• 2 kaffir lime leaves sliced
• 2 tablespoons of fish sauce
• 1/2 tablespoon of coconut sugar
• 1 large red chili
• 20 basil leaves

Preperation

• 1. Boil coconut cream with the oil in a wok, stiring until each seperates.
• 2. Add the green curry paste, stir in for a couple of minutes.
• 3. Add the chicken and fry until the chicken turns brown.
• 4. Add the coconut milk and when it starts to boil add the eggplants, cocconut sugar, fish sauce and kiffir leaves.
• 5. Simmer for 5 minutes, before adding the chili and sweet basil leaves.
• 6. Serve with jasmin rice.