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Thailand- Gaeng Keow Wan Gai (Chicken and Eggplant Curry)


                 2 ½ cups                             Coconut milk

3 T                                      Curry paste

12 ounces                           Chicken, boneless, cut into 1 inch pieces

2ea                                      Kaffir lime leaves

1 1/2T                                 Fish sauce, or to taste

1t                                        Palm sugar

6 ea                                     Thai eggplants, quartere           d

¼ cup                                  Basil, chiffonade



  1. In a small pan, heat  ½ cup coconut milk to a simmer
  2. Stir in curry paste, reserve
  3. Stir fry chicken until cooked through and brown, remove from pan/wok
  4. Stir-fry eggplant until soft and beginning to brown
  5. Add chicken back to pan with remaining ingredients and simmer until incorporated and proper consistency is achieved
  6. Adjust seasoning
  7. Serve with rice (keep separate)

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