These recipies came directly from my cooking school in Chiang Mai, Thailand.

Green Curry with Chicken/Gaeng Kow wahn gai.


INGREDIENTS for CHILI PASTE
2 green hot chillies
1 tbsp. chopped shallots
1 teaspoon chopped galangal
1/2 teaspoon chopped kaffir lime rind
1 teaspoon chopped garlic
1 tbsp. chopped lemongrass
1 tbsp. chopped grachai(no english translation,used in fish dishes)
1/4 teaspoon roasted cumin seeds
1/4 teaspoon roasted coriander seeds
1/2 teaspoon salt

OTHER INGREDIENTS
1 cup sliced eggplant
1/4 cup smaller pea-liked eggplants (makheau phuang)
1/3 cup sliced onion
70 grams of either sliced chicken,beef,pork,fishball,or tofu
1 teaspoon sugar
1 tbsp fish sauce
3 kaffir lime leaves
2 stems sweet basil
1 cup coconut milk
1 cup of water

PREPERATIONS OF GREEN CHILI PASTE
Put ingredients for the chilli paste in a mortar. Pound pestal until everything is mixed and ground thouroughly.

PREPERATIONS OF GREEN CURRY
Pour coconut milk in wok and heat on a low fire. Stir until oil appears. Add green curry paste and stir until fragrant. Add chicken and wait until almost done. Put your vegetables in the wok and add some water. When everything is cooked, add sugar and fishsauce. Stir and taste. If preferred add some more salt or sugar. Finally put the sweet basil and lime leaves. Serve with rice.