Gäng Kiau Wan Kai – Chicken Curry with Coconut Milk

Rinse the chicken breast fillet under cold water, dab dry and cut into tender strips. Rinse the melanzane, dab dry, remove the stalks and cut into cubes. Rinse the chili peppers, remove the seeds and cut them into fine pieces.

Heat the oil in a saucepan and fry the curry paste in it. Stir in half of the coconut milk. Then stir in the chicken meat and the remaining coconut milk and do everything together for 10 minutes. Then stir in the eggplant cubes and do another 5 min.

Season everything spicy with the soy sauce. Rinse the lemons and basil leaves, dry them, cut them into strips and mix them together with the chiles into the chicken curry.

To be on the safe side, check the Thai name when you buy it – there are different products. It keeps fresh in the refrigerator for several months.

The chicken curry tasted fantastic, but you had no melanzane put in for a little wenieger chili peppers.

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