GREEN CURRY WITH CHICKEN (Kang Kiewwan Kai)

Ingredients 
(1) Green curry paste * 1/4 cup. 
(2) 350 grams chicken (cut into small bits). 
(3) Coconut milk 1 1/4 cups. 
(4) Basil 1/4 cup. 
(5) 2 baby eggplants (cut into small pieces). 
(6) Ngmu chicken broth 1/2 cup. 
(7) 2 tablespoons coconut sugar (or regular sugar). 
(8) 3 tablespoons fish sauce 
(9) 2 pieces red pepper (cut of). 
(10) 4 kaffir lime leaves

How to do step by step

1. The coconut milk, 1/2 cup ( coconut rest rate used in the next step ) in a pan until hot. (Average power ) poor coconut boil for 3-5 minutes, then add the coconut curry and stir fry for a while until the water down the Bison . Then pour all ingredients into a large pot.

2. Bring a large pot over medium heat. Add chicken and stir for about 2 minutes, then add the fish sauce , sugar, stir for 1 minute, then add the sliced ​​eggplant .Coconut water is left and add chicken broth . Boil for a few minutes until the chicken is cooked. Soft and brittle

3. Put basil leaves and wait for it to boil , then remove from heat. Serve the dip bowl with steamed rice . And chili sauceNote : green curry with rice and can be eaten . Also eaten with noodles too.

From: (ezythaicooking.com)