Recipes

Gaeng khiew wan gai

(Green chicken curry)

250 g chicken breast, sliced 3 tbs instant green curry paste 1 cup coconutmilk 4 eggplant fruit, cut into quarters 1/4 dl Sweet basil leaves 4 red chillies, sliced 2 tbs fish sauce 1 tbs sugar 1/2 cup water

Using a frying pan, fry green curry paste with half of the coconut milk using low heat. Add chicken and stir-fry until the chicken is thoroughly cooked.

Add the remaining coconut milk, water and eggplant fruit. Bring to the boil.

Season with fish sauce, sugar, sweet basil leaves and red chillies. Quickly remove from heat.

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