Gaeng Kiow Wahn Gai (Green Chicken Curry)

The curries of Thailand are some of the world's most sophisticated, balancing sweet and sour with the fire of chiles. This recipe has all the elements of a traditional Thai meal, particularly chile and coconut. It hails from central Thailand, an area that boasts elaborate feasts fit for royalty. However, this recipe reflects typical home cooking of the region: simple, practical, and delicious. Chicken is usually the meat of choice for green curries, but Thais like it with beef as well.

• 2 chicken breasts (boneless)
• 2 chicken thighs (skinless)
• 1 cup coconut cream
• 1/4 cup green curry paste
• 3 cups coconut milk
• 1-1/2 cups asian eggplant, diced
• 2 Tbsp. fish sauce
• 1 Tbsp. brown sugar
• salt to taste
• 1/2 Tbsp. cilantro leaves
• 3 red chiles
• 1/2 cup basil leaves

1. Cut the meat into large bite-sized pieces; reserve.
   
   
2. In a medium saucepan, warm the coconut cream over medium heat until it boils gently. Adjust heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally.
   
   
3. The coconut cream should become fragrant as it cooks. When tiny pools of oil glisten on the surface, add the curry paste and stir to dissolve. Continue cooking for 1-2 minutes.
   
   
4. Add the chicken pieces; stir to coat evenly. Continue cooking for about 2 more minutes.
   
   
5. Increase heat and add the coconut milk, eggplant, fish sauce, sugar, and salt; stir well.
   
   
6. Stir in the cilantro and chiles. Adjust heat to maintain an active gentle boil; cook for 8-10 minutes, stirring occasionally.
   
   
7. Taste and adjust the seasoning with more fish sauce, sugar, or curry paste.
   
   
8. When the chicken is done and the eggplant is tender, remove from the heat and transfer to a serving bowl.
   
   
9. Garnish with additional basil and cilantro leaves.
   

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