Gaeng Khiao Wan Kai (Green Chicken Curry) - 1 6 oz chicken cut in bite-sized pieces 1/2 cup coconut milk 4 oz thai eggplant 2 kaffir lime leaves (or a little lime zest) 1 tablespoon sweet basil 2 tablespoon fish sauce 1 tablespoon palm sugar 1 tablespoon thai green curry paste up to 3 Cut the chicken up, then briefly fry the curry paste until fragrant, Reduce the heat, add the coconut milk slowly, and continue to stir Whilst cooking until a thin film of oil appears 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. Serve over rice, or in a serving bowl with other Thai dishes. The Thai name of this dish literally means "sweet and sour chicken curry". Recipe By: Muoi Khuntilanont Yield: 1