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I'm generally not a fan of food porn and don't think most people want to see a picture of what I ate.  But this post is more about learning to cook traditional Thai foods than "Look what I made!"  And I'll make up for it with a recipe.  When we made it out here, I decided that it would be fun to learn how to cook Thai food.  Unlike dim sum in Hong Kong, Thai food is different from what you get in the US.  If it makes sense, it actually feels Westernized in the States.  Anyway, I picked up a few recipes from the CLO office and decided to give it a whirl (with a little help from Khun Ubon).  I made gaeng kiew waan gai, which is a chicken in  spicy green curry.

Mmmm...Food Porn
It came out pretty well.  I took the recipe and added pumpkin because we liked it when John made it and it was cheap at the market.  It also only took about 20 minutes or so to make and then you can let it sit until you're ready to eat.  Anyway, here's the recipe to serve four people (in metric system - we're in Thailand so if I have to deal with it, so do you).

Ingredients
Sliced chicken meat                                              600 grams
Coconut milk                                                        800 grams
Green curry paste                                                 160 grams
Round eggplant cut into wedges                            3 pieces
Lime leaves                                                          16 pieces
Red chili                                                               8 pieces
Sweet basil leaves                                                20 grams
Palm sugar                                                           30 grams
Fish sauce                                                            5 Tbsp

Directions
1.  Place half of the coconut milk in a pot, bring to a light simmer and stir constantly for about three minutes.
2.  Add the green curry paste and stir until it looks light and slightly oily.
3.  Place the sliced chicken meat in the sauce and wait until it is half cooked.
4.  Pour the remaining coconut milk and add the lime leaves.
5.  Add the eggplant, palm sugar and chilies (and pumpkin), then simmer until the chicken is well cooked.
6.  Season with fish sauce.
7.  Add sweet basil leaves and remove from heat.
8.  Serve with steamed Thai jasmine rice.

A couple of notes to keep in mind. First, I made it without the chili because someone who I won't name doesn't really care for spicy foods.  You can also add in different things - like I added pumpkin and pea eggplants.  If you want to cut any spice further, add a little palm sugar at a time and keep tasting it.  The palm sugar cuts through the curry's spiciness.  Otherwise, it's pretty simple to make if you can find the ingredients.   

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