>> source: Aromdii Cooking School, Chiang Mai
>> servings: 1
>> time: 20 minutes

-- Kaeng Keow Whan Kai (Green Curry Chicken)

Heat @cooking oil{1%tbsp} in a #pot{} over low heat. Add @green curry paste{1%tbsp} and stir until fragrant.

Add a quarter of the @coconut milk{1%cup} and then @chicken{5-10%pieces} big sliced. Stir until the chicken turns white.

Add the rest of the coconut milk, then add @sweet eggplant{1} big sliced and @pea eggplant{5-10%balls}.

Season with @sugar{1%tsp} and @fish sauce{0.5%tbsp}.

Add @sweet basil{5-10%leaves}, @kaffir lime leaves{2-3}, and @spur chillies{3-5} diagonally cut. Stir for about 5 seconds, remove from heat, and serve with rice.

-- Fermented rice vermicelli can also be served with green curry.
-- For homemade paste, pound together: green chillies, coriander root, turmeric, kaffir lime skin, salt, shrimp paste, shallot, garlic, galangal, lemongrass, and lesser ginger.