2 tablespoons green curry paste
1 tablespoon cooking oil
2 cans (5.6 oz each can) coconut milk
1 cup sliced chicken breast
30-40 Thai eggplant, mini size
6-8 kaffir lime leaves, each leaf torn in two
1 tablespoon fish sauce
1/2 tablespoon sugar
5 Thai chile peppers
fresh basil leaves for garnish
In a wok, heat the oil 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. Keep on medium heat until chicken is cooked, then add basil and chile peppers. Serve with freshly-steamed Thai jasmine rice.
Okay- that's the recipe from ImportFoods.com ~ and here's how we changed it at our house...
used regular eggplant, sliced zucchini, and carrots ~ cause we're trying to eat more veggies and less meat... it was good
used sweet basil leaves from the garden instead of lime leaves, but you can get the lime leaves fresh at Import Foods, too if you want them.
And we threw in a can of diced green chiles in place of the Thai chiles...
Served over pineapple Basmati rice- we prefer it to Jasmine rice in general