Tom Kha Gai - Chicken in Coconut Milk

Ingredients

• 1 lb. boneless chicken
• 2-3 long Asian eggplants (Thai, Japanese, Chinese or Filipino)
• 2 cups, or 1 can coconut milk
• 2-3 Tbs. red curry paste
• Fish sauce to desired saltiness
• 1-2 tsp. palm or coconut sugar
• 2 kaffir lime leaves
• Slivered chillies to desired hotness
• 1 cup fresh Thai sweet basil leaves and flowers

Trim the chicken of any visible fat and, if you wish, pull off the skin. Cut against the muscle into bite-size chunks. Set aside.

A Thai food recipe from Thailand for 4 Persons

Ingredients:

• 400 gms Mixed Vegetables, Sliced
• 4 Garlic Cloves, Crushed
• 3 tbs Cooking Oil
• 6 tbs Chicken Stock
• 6 tbs Oyster Sauce
• 2 tbs Sugar
• 1 tbs White Soy Sauce

Preparation :

• Boil the harder type of vegetables (carrot, cauliflower) for 10 seconds in water and drain.
• Heat the oil in a wok; stir-fry all vegetables together with the garlic.

Ingredient
Makes 1 serving

FOR THE MARINADE
> 1 clove garlic, peeled
> 1¼2tsp light soy sauce
> 2 pinches ground white pepper
> 11¼2tbsp cashew nuts
> vegetable oil
> 150g/5oz chicken breast, skinned and cut into 1cm/1¼2in thick slices
> 2tbsp chicken stock
> 20g/3¼4oz Spanish onion, sliced
> 60g/2oz mixed red, green and yellow bell peppers, sliced
> 1 piece of a medium-sized carrot, about 3cm/11¼4in long, cut into julienne strips (matchsticks)
> 2 pieces baby corn, quartered
> 4 button mushrooms, quartered

Serves 1

• 1/4 lb. chicken breasts, cut into 1/2-inch by 1/4-inch pieces
• 1 Tbsp. vegetable oil, like canola
• 1/2 Tbsp. fish sauce(nam pla)
• 1 clove garlic, smashed with the side of a cleaver or knife
• 2 1/2 Tbsp. vegetable oil
• 2 cups cooked jasmine rice, at room temperature or from the refrigerator
• 1 egg, lightly beaten with 1/2 tsp. water
• 1 tsp. light soy sauce(Kikkoman or "Dragonfly brand" thin soy sauce)
• 1/2 tsp. fish sauce
• 1/4 tsp. ground black or white pepper

Ingredients

• 4 cups coconut milk (about 2 cans)
• Homemade curry paste (see below)
• 1-2 Tbs. palm or coconut sugar, to taste
• 2 long Asian eggplants, sliced at a slanted angle 1/4-inch thick; or 12 round Thai eggplants (ma-keua bproh), halved or quartered
• 1/2 cup pea eggplants (ma-keua puang), if available; or use fresh shelled peas
• 2-3 kaffir lime leaves; tear each into 2-3 pieces
• 1-2 green jalapeno peppers, each cut into 6-8 long slivers