Kung Keo Van
Description
The recipe won't take much time. 1. First, prepare all the ingredients. Wash the chicken fillet, dry it, and chop finely. 2. Wash and quarter the Thai eggplants (this specific type is required for the Kung Keo Wan recipe). Clean the bell pepper and cut into thin strips. 3. Carefully skim the cream off the coconut milk (about 1/3 of the can). Wash and dry the herbs. Slice the lime leaves, removing the stems. 4. Transfer the collected cream into a saucepan or pot and bring to a boil. 5. Add the curry paste and stir well until fully dissolved. 6. Add the chicken fillet next. Cook over medium heat until the chicken is done. 7. Then add the remaining coconut milk and water. 8. Add the eggplants, pepper, and lime leaves to the pot. Cook until the vegetables are tender. 9. Add fish sauce and sugar. Finally, stir in the basil. That's it—you're all set. Serve the soup hot.