Gaeng Khiao Wan Gai
green curry with chicken and thai aubergines/eggplants


250 gr chicken breast
2 tbsp green curry paste (see recipe)
380 ml santen (coconut milk)
35 small thai aubergines / eggplants
7 jeruk purut leaves
1 tbsp nam pla (fish sauce)
1/2 tbsp palmsugar
5 red rawits
1 tbsp oil

basilicum leaves

Slice the chicken and the rawits into thin strips. Heat in a wok the oil and fry the curry paste for 1 minute. Add the santen and bring it to boil. Add the chicken, the aubergines and the jeruk purut leaves. Then the palsugar and the nam pla and let it simmer slowly until the chicken is done. Stir in the rawits and garnish it with the basil

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