*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Thai                             Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Chicken Breast
    2                    Chicken Thighs
      1/2   c            Coconut Cream
      1/4   c            Green Curry Paste
    3       c            Coconut Milk
    1 1/2   c            Diced Eggplant
    2       tb           Fish Sauce
    1       tb           Palm or Brown Sugar
      1/2   ts           Coriander leaves
      1/2   c            Basil leaves
    3                    Red chilis
   1. Bone and skin the chicken breast and thighs, you should have about
      1lb of meat. Cut the meat into large, bite sized pieces, and set
   2. In a medium, heavy bottomed saucepan, warm the coconut cream over a
      medium heat until it boils gently. Adjust the heat to maintain a
      gentle boil and cook for 6 to 8 minutes, stirring occasionally.
      The coconut cream will become fragrant as it thickens. When you
      see tiny pools of oil glistening on the surface add the curry paste
      and stir to dissolve it into the coconut cream. Continue cooking for
      1 to 2 minutes, until the curry paste has a pleasing aroma.
   3. Add the chicken pieces and stir fry for 1-2 minutes to coat them
      evenly with the paste. Cook for about 2 minutes. Increase the heat
      and add the coconut milk, eggplant, fish sauce, sugar and salt and
      stir well. Stir in the coriander, adjust the heat to maintain a gentle
      active boil and cook for 8-10 minutes, stirring occasionally. Taste
      and adjust the seasoning with a little more fish sauce, sugar, or curry
   4. When the chicken is done, and the eggplant is just tender, remove from
      the heat and transfer to a serving bowl. Scatter basil leaves, chopped
      chillis and some coriander on the top. Serve.
   Preparation in advance:
   Prepare it up to the point where you add the coriander, except *DO NOT* add
   the eggplant. Cool to room temperature, cover, and refridgerate for up to
   24 hours. To serve bring the curry back to a gentle boil over a medium
   heat. Add the eggplant and carry on with the normal instructions from
   An alternative to the eggplant is Snow Peas. I personally prefer them, but
   both work well.
   Typed for you by Kaz Glover
                    - - - - - - - - - - - - - - - - - -