Thai Green Curry (Gaeng Kieow Waan)

• 12 lb chicken breast, or
• 12 lb chuck tender roast
• 1 (4 ounce) can green curry paste
• 1 (19 ounce) can coconut milk
• 1 cup bamboo shoot
• 1 Chinese eggplant, peeled and cut into bite sized pieces
• 1 green bell pepper, sliced or
• 1 red bell pepper, sliced
• 14 cup Thai basil
• 14 cup fish sauce
• 12 cup sugar
• 1 tablespoon vegetable oil

1. Prep all vegetables and meats placing the eggplant in a bowl of icy water with a little kosher salt to keep from browning until needed.
2. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 can of coconut milk and stir slowly until the oil surfaces.
3. Add the chicken or meat of choice, and continue cooking until it's almost done.
4. Add the remaining 1/2 can coconut milk, sugar and fish sauce.
5. Bring to a boil.
6. Add bamboo shoots cook a few minutes more, occasionally stirring.
7. Cook eggplant and bell peppers last adding the Thai basil about 1 minute before removing curry from heat.
8. Serve with jasmine rice or Thai sticky rice.

chicken, tender roast, green curry, coconut milk, bamboo shoot, chinese eggplant, green bell pepper, red bell pepper, basil, fish sauce, sugar, vegetable oil

Taken from www.food.com/recipe/thai-green-curry-gaeng-kieow-waan-438647 (may not work)