INGREDIENTS

200 g green curry paste

500 g chicken (sliced into bite sizes)

1 kg grated coconut, makes 2 ½ cups coconut cream and 5 cups coconut milk

1 ½ tsp palm sugar

300 g eggplants, cut into bite sizes

6 Thai chillies, julienned

7 Kaffir lime leaves, tear from stems

¼ cup basil leaves

5 tbsp fish sauce or to taste

Procedure

1. Boil coconut cream.
2. Fry curry paste with a little cooking oil; slowly add two cups coconut cream to the fried curry paste until it becomes aromatic. Let coconut cream turn into oil.
3. Add chicken pieces until cooked, then add coconut milk.
4. Put egg plants, Thai chillies, Kaffir lime leaves, basil in the curry; season with fish sauce sugar.
5. Add the ½ cup coconut cream and bring to boil one last time.

Papaya Salad

(Som Tam)

Ready made salad dressing

½ cup tamarind paste

¼ cup vinegar

1 ½ cup sugar

½ cup palm sugar

2 tbsp fish sauce

2 tsp salt

Procedure

Mix all the above ingredients in a container. Bring to boil and let cool.

Ingredients for salad

1 cup grated green papaya

¼ cup grated carrot

2 tsp chopped garlic

1 tsp crushed and chopped chillies

2 tbsp small dried shrimps

¼ cup salad dressing (above)

¼ cup pieces of string beans, lightly crushed

¼ cup sliced tomatoes

1-2 tsp lemon zest, thinly sliced

2 tsp lemon juice

3 tbsp roasted peanuts

Procedure

1. Prepare the above ingredients.

2. Pour the salad dressing over all the prepared ingredients and mix well.