Thai Recipes

Spicy Steve's Thai Recipes

Thai Green Curry Chicken with Snow Peas

(Kaeng Khiew Wan Gai Tua)

10 oz. Chicken breast sliced into this strips
3.5 oz. Snow peas
4-5 Thai eggplants (can be substituted with a regular Japanese purple eggplant cut into thin strips and blanched)
1 cup (8 fl. Oz.) Coconut milk
½ cup water
1 level tbsp. Green curry paste
1 tbsp. Nam Pla (fish sauce)
4 kaffir lime leaves
1-2 fresh green chilis, sliced
20 sweet basil leaves

Let's Cook:
In a medium hot, well-iled wok orskillet, heat ½ cup coconut milk until bibbling. Add green curry paste and stir in. Add fish sauce and chicken. Cook until chicken is done. Mix the remaining coconut milk with ½ cup water and add with kaffer lime leaves and chilis to chicken mixture. Add snow peas, eggplant and basil leaves and simmer for about 10 minutes on low heat. Serve.