I LOVE Thai. So I took a cooking class on it, which went well enough that I decided to try even more of this wonderful cuisine. And this is my favorite dish from my local Thai restaurant, so I searched the internet for it. I found the recipe on For the Love of Food! website, but she references the Quick & Easy Thai Cuisine Lemon Grass Cookbook as the base for her recipe. When I make this again, I'm going to try to sweeten it more to match my local restaurant, but it was delicious as is! (Oh, and I want to add peas, too)
2Combine chicken with green curry paste, coconut milk, fish sauce , and sugar and bring to a slow boil. Continue to simmer until chicken is done. Add eggplant, bamboo shoots, and lime leaves. Cook until eggplant is tender. Garnish with basil leaves and serve with rice.