Recipe: Kaeng Kheow Waan Kai

Enjoy the delicious Kaeng Kheow Waan Kai - Chicken and Thai green curry.

INGREDIENTS

QTY
100gm CHICKEN SLICES
50gms GREEN CURRY PASTE
200ml COCONUT MILK
15gms KROB AUBERGINES
15gms PEA AUBERGINES
05gms LIME LEAVES
05gms PALM SUGAR/SUGAR
07ml FISH SAUCE
05gms BASIL
02gms OIL
60gms WHITE PUMPKIN (PETHA)
30gms BAMBOO SHOOTS

METHOD

Wash both the Aubergines and cut the Krob Aubergines 1x4. Pour oil and 2 tbs. coconut milk in the pot. Add curry paste and stir on a slow fire for a while. Add chicken slices, when it is almost cooked, pour in the rest of the coconut milk. Add palm sugar, fish sauce, kaffir leaves, bamboo shoots, petha and both the aubergines. Simmer till the chicken is cooked. Garnish with basil.
Serve with steamed rice or boiled rice noodle.