Green Chicken Curry (Gaeng Kiew Wan Gai)

• 1 (15 ounce) can coconut milk
• 3 tablespoons vegetable oil
• 2 tablespoons garlic, finely chopped
• 2 tablespoons green curry paste (we use the Maesri brand)
• 4 tablespoons fish sauce
• 2 teaspoons palm sugar, grated
• 1 chicken breast, cut into thin strips
• 1 cup chicken stock
• 4 kaffir lime leaves, finely chopped
• 5 Thai eggplants, quartered
• 25 -30 Thai basil
• 2 bird chiles, finely chopped

1. Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
2. Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
3. Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
4. Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
5. Add the fish sauce and the palm sugar.
6. Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
7. Add the stock and cook on a low flame for about 4 minutes.
8. Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
9. Serve with jasmine rice.

coconut milk, vegetable oil, garlic, green curry, fish sauce, palm sugar, chicken, chicken stock, lime, eggplants, basil, bird chiles

Taken from www.food.com/recipe/green-chicken-curry-gaeng-kiew-wan-gai-494345 (may not work)