The Thai name of this dish literally means "sweet and sour chicken curry". There is a very similar recipe for a red curry (Gaeng phed gai). We also have a slightly more complicated
Recipe for Green Chicken Curry with Baby Eggplant.
Ingredients
6 ounces chicken (in smallish bite sized pieces)
1/2 cup coconut milk
4 ounces Thai eggplant (small round eggplants)
5-6 kaffir lime leaves, shredded1 tablespoon fresh Thai basil leaves
2 tablespoon fish sauce 1 tablespoon palm sugar oil for cooking
1-3 tablespoons green curry paste
Method .
Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.
Method pictures.
Gaeng Khiao Wan Gai
