Thai Green Curry Prawn or Chicken (Gang Keow Wan Goong/Gai)

Ingredients

Serves 4

3 tbsp vegetable oil

2 large chicken breasts cut into thin strips

or 24 tiger prawns shelled, devained and butterflied with tails intact

1 tin of bamboo shoots sliced into matchsticks

Two 400 ml tins coconut milk

4 kermit eggplants (optional depending on availability)

6 french beans cut in half

1/2 red pepper sliced into long strips

1/2 green pepper sliced into long strips

2-3 desert spoons thai green curry paste***

2 desert spoons of brown sugar

1 tblsp nam pla

1/4 cup of roughtly torn corriander

Additional corriander for garnish

Method

1. Heat oil in a wok or large frying pan and add paste. Gently fry this until it becomes aromatic.
2. Slowly add coconut milk, stiring that paste in as you go.
3. Bring to the boil and then add chicken or prawns, then add vegetables
   
4. Turn down heat and gently simmer for 10 mins if using chicken and 5 mins if using prawns.
5. Add sugar, nam pla and corriander.
6. Serve curry in individual small bowls with garnish and accompany with steamed jasmin rice
   

***I prefer to use the manufactured Thai curry paste. It is just better than any recipies I have tried myself. Make sure you get one that is authentically Thai though, as some of the "less authentic" pastes just don't make the grade.