Gaeng khiao wan kai (green chicken curry)

The Thai name of this dish literally means "sweet and sour chicken 
curry". There is a very similar recipe for a red curry (Gaeng phed kai) 
shall also post. 

As always, the quantities are up to you. 

Curry Paste 
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15-30           fresh phrik ki nu (birdseye chillies) 
10 cloves       garlic, chopped 
1 teaspoon      chopped galangal 
1 tablespoon    thinly sliced lemon grass 
half teaspoon   zest of "kaffir" lime (ordinary lime will do) 
1 teaspoon      chopped coriander (cilantro) root 
5               white pepper corns 
1 tablespoon    roasted coriander seeds 
1 teaspoon      roasted cumin seeds 
a dash          fish sauce 
1-2 teaspoon    fermented shrimp paste (kapi) 

mix in a moratar and pestle or food processor. Will keep about a month 
in a fridge. You can buy commercial green curry paste (Mae Ploy brand is 
quite good), but as far as I am aware all commercial pastes contain MSG 
and preservatives. 

The curry 
--------- 

6 ounces        chicken (in smallish bite sized pieces) 
half a cup of   coconut milk 
4 ounces        Thai eggplant (these are small round eggplants) 
2               kaffir lime leaves (or a little lime zest) 
1 tablespoon    sweet basil 
2 tablespoon    fish sauce 
1 tablespoon    palm sugar 

oil for cooking 
1-3 tablespoons of the green curry paste 

method 
------ 

cut the chicken up, then briefly fry the curry paste until fragrant, 
reduce the heat, add the coconut milk slowly, and continue to stir 
whilst cooking until a thin film of oil apppears on the surface. 

add the chicken and other ingredients except the eggplant. Bring to a 
boil and cook until the chicken begins to change colour. Adjust the 
flavors to suit yourself. When it is at a boil again add the eggplant 
and continue till the chicken is cooked through. 

Serve over rice, or in a serving bowl with other Thai dishes.