• "Gairng" meaning Curry
• "Kiew" meaning Green
• "Wan" meaning Sweet
• "Gai" meaning Chicken

Ingredients:

• 500g chicken breast (Cut into 40mm strips)
• 1 tin coconut milk or carnation
• 1 small tin of bamboo Shoots
• 3 or 4 Eggplant (cut into 6 pieces)
• 4 red chillis
• 1/2 cup of water
• 1 tablespoon of fish sauce ("Nam Phlaa")
• 2 or 3 teaspoons of Sugar
• 1 tablespoon of green curry paste
• 1 teaspoon of chicken stock
• 6 kaffir lime leaves
• 1/2 cup of sweet basil leaves

Preparation:

Put the wok on a medium heat and add 1/2 of the coconut milk. After 1 minute add the curry paste. Stir together. When the mixture is boiling add the chicken strips. Stir.
Keep stirring until the chicken is just cooked. Now add the eggplant and the bamboo shoots.
Slice the chilli’s long ways into quarters and put into the wok.
Now add the water to the rest of the coconut milk in the tin and pour into the mixture. Stir in the chicken stock. Stir again.
Add the sugar and fish sauce and stir thoroughly.
Chop the lime leaves and add along with the whole basil leaves.
Reduce the heat and leave for 2-3 minutes. Taste and add more sugar, or fish sauce to taste.

Serves 4 with steamed Thai fragrant rice.