Green Chicken Curry with Basil and Eggplant

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Green Chicken Curry with Basil and Eggplant
(Gaeng Jued Woon Sen)

A fragrant, creamy curry which is always popular. Remove the skin from the chicken if you wish to reduce the fat.

Ingregients (serves 4)
1/2 cup (125 ml) coconut cream

3 tablespoons Green Curry Paste

12 oz (350 g) boneless chicken breast, thinly sliced

1 1/2 cups(375 ml) thin coconut milk

2 kaffir lime leaves

1  1/2 tablespoon sugar

1 teaspoon sugar5 oz (150 g) eggplant, cut into bite-sized pieces (about 11/2 cups)

1/4 cup (10 g) Thai basil leaves (horapa)

2-3 red chilies, deseeded and cut in strips

Place coconut cream in a saucepan and heat overlow to medium heat until it begins to have an oily sheen. Add the Green Curr Paste and stir well. Add the chicken and cook until it changes color. Add coconut milk, kaffir lime leaves, fish sauce and sugar. Bring to a boil, then add the eggplant. Simmer over low heat until the chicken is cooked, about 15 minutes, the add the basil and chilies. Remove from heat and serve.