Green Curry (Gaeng Keow Wan)

A fragrant emerald curry of coconut milk, green chili paste, chicken, Thai eggplant and sweet basil. Ingredients: chicken, coconut milk, green curry paste, Thai eggplant, Thai basil, kaffir lime leaf, fish sauce, sugar, bamboo shoots. Recipe: 1) Crack coconut cream in a wok until it splits. 2) Fry the paste until fragrant. 3) Add chicken and remaining coconut milk; simmer. 4) Add eggplant and bamboo; cook until tender. 5) Season with fish sauce and sugar; finish with basil and lime leaf. Serve: with jasmine rice. History: a royal-court curry from central Thailand, named for its sweet green color (keow wan means 'sweet green').