Green Curried Chicken (Gaeng Khiaw Wan Gai)
	3 tbs. vegetable oil
	2 tbs. garlic, chopped
	2 tbs. green curry paste
	1 lb chicken breast, cut into bite-sized pieces
	1 tsp. sugar
	3 tsp. fish sauce
	11/2 cups coconut milk (1 can)
	6 Thai eggplants, quartered (1 1/2 cups American or Japanese eggplant, chopped)
	2 cups basil leaves
	1 fresh cayenne peppers, sliced into long, thin pieces for garnish
	Cooking Process:
	1. On maximum setting, heat oil in wok and fry garlic and curry paste for 1
	   minute, stirring constantly.
	2. Add chicken and stir-fry for 2-3 minutes before adding sugar and fish sauce.
	3. When chicken is no longer pink, add coconut milk.
	4. After coconut milk comes to a boil, turn down heat and add eggplant and sweet
	   basil. Set aside 1/2 cup of basil for use as a garnish.
	5. Simmer approximately 20 minutes.
	6. Garnish with sliced cayenne pepper and basil leaves (or use red bell pepper for
	   a milder dish).
	Serves 4.

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