Thai Green Curry (Gaeng Kieow Waan)

Another great recipe from "Round-eye Thai"

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 lb chicken breast, or
• 1⁄2 lb  chuck tender  roast
• 1 (4 ounce) can green curry paste
• 1 (19 ounce) can coconut milk
• 1  cup bamboo shoot
• 1  Chinese eggplant, peeled and cut into bite sized pieces
• 1  green bell pepper, sliced or
• 1  red bell pepper, sliced
• 1⁄4 cup Thai basil
• 1⁄4 cup fish sauce
• 1⁄2 cup sugar
• 1  tablespoon  vegetable oil

Directions

1. Prep all vegetables and meats placing the eggplant in a bowl of icy water with a little kosher salt to keep from browning until needed.
2. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 can of coconut milk and stir slowly until the oil surfaces.
3. Add the chicken or meat of choice, and continue cooking until it's almost done.
4. Add the remaining 1/2 can coconut milk, sugar and fish sauce. Bring to a boil.
5. Add bamboo shoots cook a few minutes more, occasionally stirring.
6. Cook eggplant and bell peppers last adding the Thai basil about 1 minute before removing curry from heat.
7. Serve with jasmine rice or Thai sticky rice.