RECIPES OF THAILAND

Ingredients

6 oz

1/2 cup

4 oz

1-3 tbsp

2 tbsp

1 tbsp

1 tbsp

2

Chicken (cut in smallish bite sized pieces)

Coconut milk

Thai eggplant (makhua puang) 

Green curry paste

Fish sauce (nam pla)

Sweet basil

Palm sugar

Kaffir lime leaves (or a little lime zest)

1. Cut the chicken up into bite sized pieces, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil appears on the surface

2. Add the chicken and other ingredients except the eggplant

3. Bring to a boil and cook until the chicken begins to change colour (Adjust the flavors to suit yourself)

4. When it is at a boil again add the eggplant and continue till the chicken is cooked through

5. Serve with steamed 'jasmine' long grain rice, or with other Thai dishes