Green Or Red Curry Chicken / Geng Key-Au-Waan Guy / Geng Pet Guy

Preparation time: 5 minutes
Cooking time: 7-8 minutes

1 person	4 persons	Ingredients:
150ml	600ml	Coconut Cream
1 teaspoon	4 teaspoons	Curry paste
200ml	800ml	Coconut Milk
80g	320g	Chicken - cut into small chunks
½ teaspoon	2 teaspoons	Palm sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
60g	240g	Eggplants - cut into 2 cm chunks
1/3	1 1/3	Large seeded red Chilies - slice 3 mm by 3 cm
2	8	Kaffir lime leaves - discard stems
10g	40g	Sweet basil - weigh with stems from sprigs 15-20 cm in length Pick off leaves
To garnish:
1/3	1 1/3	Sweet basil- Horapa leaves Large seeded red chilies - slice 3 mm by 3 cm

Method:

1. Boil coconut cream on a low to medium heat until the coconut oil separates from the cream. There will be a film of coconut oil on the surface.
2. Mix in green or red curry paste well. Cook a few more minutes until the mixture starts to come to the boil and again there will be a film of oil on the surface.
3. Mix in coconut milk.
4. Bring to the boil and add chicken.
5. Stir in palm sugar and then soy sauce.
6. Add eggplants and boil continuously for three minutes on a medium heat. Turn off heat.
7. Add chilies to the pot. Stir in kaffir lime leaves and then the sweet basil.
8. Cover the pot and leave for three to five minutes.
9. Pour in to a serving bowl. Decorate with basil leaves and red chilies.
10. Serve with steamed Rice.

For Vegetarians

Instead of chicken, add a combination of any of the following ingredients, up to 50 g per person:

• Long beans - topped and tailed and cut into 3 cm lengths
• Carrots - peeled and cut into ½ cm rounds
• Baby corn - cut into 3 mm rounds
• Cauliflower - cut flowerets and stems in two or three lengthways depending on size
• Firm tofu - cut into 1/2 cm by 2 cm pieces