---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Gaeng Keo Wan Gai (Green Chicken Curry)
 Categories: Thai, Poultry
      Yield: 4 Servings
 
  2 1/2 lb Frying chicken -- boned
           And cut into small --
           Chunks
      2 c  "Thick" coconut milk
      2 tb Fish sauce -- (Nam Pla)
      3    Pieces dried Laos (Ka)
      3 tb Green curry paste -- (Krung
           Gaeng Keo Wan
      2 c  "Thin" coconut milk
    1/2 c  Fresh sweet basil leaves --
           (1 tablespoon dried
           Substituted)
      6    Young citrus leaves -- to 8
      2    Pea eggplants; up 2 -- 3
           Pong) (optional)
      6    Green serrano chillies
 
  In a wok, boil together the chicken, "Thick" coconut milk, fish sauce and
  Laos until the chicken is tender. Remove the chicken to a plate with a
  slotted spoon and continue boiling until the milk thickens and becomes
  oily. Add the curry paste and continue cooking, stirring to help mix the
  paste, for a few more minutes. Return the chicken to the wok when the
  mixture is smooth and the paste has released its aroma. Pour in the "Thin"
  coconut milk and return to the boil. Reduce heat and simmer for 5 to 10
  minutes. Add the basil and citrus leaves, pea eggplant, and chillies.
  Increase heat and boil again for 5 minutes. Serve over rice.
  
-----