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Chicken in Green Curry (Gaeng Kiew Wahn Gai)

Serves 4

Ingredients:
4 tablespoons Green Curry Paste
2 tablespoons Cooking Oil
500 grams Coconut Milk
400 grams Chicken Breast, Sliced
4 Eggplants, Crispy*
20 grams Eggplant, Small
4 Kaffir lime Leaves
1 tablespoon Fish Sauce
1/2 tablespoon Sugar
10 grams Basil Leaves
1 Red Chilli, Sliced

Directions:
Heat the oil in a wok and fry the curry paste for one minute.
Add coconut milk and bring to a boil, add chicken, eggplant, and kaffir lime leaves.
Season with fish sauce and sugar.  Once the chicken is cooked, add basil and chili.
Serve with steamed rice.

Chef's Tip:
Curry pastes vary in strength and spiciness from mild to fiery hot.  Consult your shop on your preferences.
Green curry can also be prepared with beef, pork, or just vegetables.

*The eggplants are primarily for texture; if desired you can substitute cauliflower

(This recipe reprinted courtesy of Winfried Hancke's Spicecuisine Web site)

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