CHICKEN GREEN CURRY

(KAENG KHIAO WAN KAI)

INGREDIENTS

400 grams chicken

2 tbsp. green curry chilli paste (50g)

½ cup small eggplants, or sweet peas

½ cup eggplants, cut into bite-sized

250ml coconut cream (1 carton)

400ml coconut milk (1 tin)

1 cup sweet basil

5 kaffir lime leaves

1 tbsp palm sugar

1 tbsp fish sauce

2 tbsp cooking oil

1 red spur chilli, sliced diagonally for garnish

PREPARATION

1. Fry chilli paste with oil until fragrant, reduce heat, add coconut cream a little at a time, and keep stirring until coconut cream begins to have an oily sheen.

2. Add the chicken and torn kaffir lime leaves and cook for a short time (2-3 mins), add the coconut milk, the palm sugar and fish sauce.

3. When the curry returns to the boil add the eggplants or sweet peas.

4. Reduce the heat and simmer until the meat is cooked, add the sweet basil leaves and remove from the heat. Garnish with chilli before serving with steamed jasmine rice.

All the cooking ingredients are available from LANNA THAI MARKET, 11 Trinity Street, St Austell PL25 5LS.

Tel.01726 77711