Green Curry with Chicken

	1-2 tablespoons canola oil
	1 lb thinly sliced chicken (pork or other meat may be substituted)
	2 cups coconut milk
	2-4 tablespoons of green curry paste (depends on how spicy you want it)
	1/4 cup fish sauce
	3 tablespoons sugar
	1 cup Thai eggplant OR canned bamboo shoots OR green peas OR snow peas
	1/2 cup coconut cream (the thick stuff when you open the can of coconut milk)
	6 kaffir lime leaves (scored with a knife)
	3-4 Thai chile peppers, sliced thin (depends on how hot you want it)
	1/4 cup basil leaves

Stir fry meat in oil until brown
Add coconut milk, green curry paste, fish sauce, and sugar
Cook about 5 minutes at a slow boil
Add eggplant or other vegetables
Simmer a couple of minutes
Add coconut cream
Add kaffir lime leaves, basil leaves, and chile peppers
Add extra basil leaves if desired
Serve over rice. Serves 4

Green Curry with Chicken Gaeng Keow Wan Gai

Green Curry with Chicken
Gaeng Keow Wan Gai