Thailand's Best Chicken With Green Curry - Kaeng Kiaow Wan Gai

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 chicken breasts (cut into long slices approximately 1/2 inch thick)
• 2 tablespoons green curry paste
• 1/2 teaspoon red chili paste (use more or less depending on heat desired)
• 1 cup eggplant (cut into bite size pieces)
• 1 cup coconut cream
• 1 1/2 cups coconut milk
• 1/4 cup sweet basil (chopped)
• 6 -8 kaffir lime leaves
• 1 tablespoon sugar
• 2 tablespoons fish sauce

Recipe

• 1 combine coconut cream with green curry and red chili paste in wok and cook over medium heat stirring until coconut cream coconut cream begins to have an oily sheen.
• 2 add torn kaffir lime leaves and chicken and cook until chicken just begins to cook.
• 3 use slotted spoon to remove chicken from pan and set aside on plate.
• 4 add coconut milk and eggplant to coconut cream/green curry mixture and cook, stirring occasionally for 5 minutes.
• 5 return chicken to coconut/curry mixture, add fish sauce, and sugar.
• 6 when chicken is fully cooked add basil and remove from heat.