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3. Thai White Rice
is best served dry-cooked and goes very well with curry or stir-fried dishes as it is fluffy with separated grains when cooked.

Chicken Green Curry (Gaeng Keaw Wan Gai)
- 4 cups green curry paste
- 350 g chicken, bite-size sliced
- 1 ? cups coconut milk
- ? cup sweet basil leaves
- 2 Thai eggplants, sliced
- ? cup chicken stock
- 2 tablespoons white sugar
- 3 tablespoons fish sauce
- 2 red chillies, diagonally sliced
- 4 kaffir lime leaves

  1. Heat ? cup of coconut milk (save the remaining for next step) on the pan with medium heat for 3-5 minutes. Add green curry paste and stir with coconut milk until coconut milk is reduced. Pour the mixture in a pot.
  2. Put the pot on medium heat. Add chicken and stir for 2 minutes. Season with fish sauce and sugar and stir for another minute. Add Thai eggplants and the rest of the coconut milk together with chicken stock. Simmer until the chicken is done and the eggplants soften.
  3. Add red chillies, and Thai Sweet Basil leaves to round off the curry before pouring it into a serving bowl. The chicken green curry goes perfectly with steamed Dok Bua rice (green sack).
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