Thai Green Curry with Chicken and Eggplant (Gaeng Khiao Wan Gai)

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

2 Tbsp. green curry paste
1 Tbsp. cooking oil
2 cans (5.6 oz. each can) coconut milk
1 cup sliced chicken breast
30-40 Thai eggplant, mini size
6-8 kaffir lime leaves, each leaf torn in two
1 Tbsp. fish sauce
1/2 Tbsp. sugar
5 Thai chile peppers
fresh basil leaves for garnish

Instructions:

In a wok, heat the oil and fry the curry paste for one minute. Add the coconut milk and bring the mixture to a boil. Add the chicken, eggplant and kaffir lime leaves. Season with fish sauce and sugar. Keep on medium heat until the chicken is cooked, then add the basil and chile peppers. Serve the dish with freshly-steamed Thai jasmine rice.

Recipe from ImportFood.com online.