Say hello to...thai green curry.

When traveling, one of my favorite kinds of restaurants to eat at is Thai. I know what ingredients are in which dishes, and what dishes are safe for me to eat. One of my absolute favorite dishes is Thai green curry or Kaeng Kiew Wan. If you buy the already prepared green curry paste than it doesn't take long to make and is bursting in flavors. If you're cooking it yourself you can change the intensity in the curry, add your favorite veggies, and choose your own meat. Ingredients for two:

2 tbsp vegetable oil/olive oil

2 tbsp green curry

1 laddle of chicken stock (mix 1 bouillon cube with 1/2 cup of boiling water).

1 3/4 cup/400ml coconut cream

3/4 cup/150g chicken, thinly sliced

2 regular eggplants, cut into bite-sized pieces

1/2 cup pea eggplant

2 kaffir lime leaves, torn

1 tbsp fish sauce

1 tbsp palm sugar

1 big red chili, crushed

1/4 cup sweet basil leaves

1. Heat oil in a wok. Add curry paste and fry over low medium heat, stirring regularly. Add 1 laddle of chicken stock to prevent from burning.

2. Add coconut cream and bring to a boil. Add chicken and simmer until tender. Bring back to a boil and add both kinds of eggplants and lime leaves. Cook for 1 minute.

3. Season with fish sauce and palm sugar and simmer until vegetables are done.

4. Sprinkle in the chilies and basil leaves and continue to cook for another minute. Remove from heat. Serve with Thai rice or brown rice.