Green Chicken Curry (gaeng khiao wan gai)
แกงเขียวหวานไก่

 First add the green curry paste to the pan of hot oil. You can buy this ready made down at the market. When it becomes fragrant, gradually add the coconut milk. If you are Western you will now be asking for exact measurements. But, in Thai cooking you use your gut feeling. Keep stirring until a green oil surfaces to the top. Next add the sliced chicken. You could also use beef or pork. Remember, Thai people don't use knives so everything has to be pre-cut to bite size. At the same time you should add the kaffir lime leaves. These should be torn just before adding so that the fragrance is released immediately. Once it is cooked through, transfer to a pot. Add the remaining coconut milk and season with sugar and fish sauce. Bring it back to the boil. Now add the eggplants that have been quartered. Sometimes the pea eggplants are added but I find these too hard. I usually add frozen garden variety peas instead. Once the eggplant is cooked, add sweet basil leaves and the red chilies. Now it is ready to eat!