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      Title: Gaeng Kheow Wan Gai (Green Chicken Curry With Basil And E
 Categories: Chicken, Thai
      Yield: 1 Batch
 
    1/2 c  Coconut cream (125 ml)
      3 tb Green curry paste
     12 oz Boneless chicken breast
           - (350 g); thinly sliced
  1 1/2 c  Thin coconut milk (375 ml)
      2    Kaffir lime leaves
  1 1/2 tb Fish sauce
      1 ts Sugar
  1 1/2 c  Eggplant (150 g); cut into
           - bite sized pieces
    1/4 c  Thai basil (horapa) (10 g)
      2    Red chilies; up to 3,
           - deseeded, cut into strips
 
  Place coconut cream in a saucepan and heat over low to medium heat
  until it begins to have an oily sheen. Add the green curry 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, then add the basil and chilies. Remove
  from heat and serve.
  
  Recipe by The Food of Thailand, Kraus Sven, 2015
 
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