|Green Curry Paste|
Cut chicken into small, 1" pieces. Separate thick coconut milk from thin coconut milk. In a large saucepan or wok, bring 1 cup thick coconut milk to a boil on moderate heat. Continue boiling, stirring vigorously, until the milk thickens and has an oily surface. Do not let milk burn. Add curry paste, and keep cooking and stirring until appearance has changed, about 3-5 minutes. Be sure not to burn the curry. Add the chicken and stir fry until the chicken is whitish in color. Add thin coconut milk gradually, while stirring. Return to gentle boil, then reduce heat. Add Thai pea eggplant, Chiles, fish sauce, sugar, 1/2 of basil leaves, and lime juice and simmer 5-10 minutes until chicken and eggplant are tender. Garnish with remaining basil and red Chiles.
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