Green curry

200 grams chicken or tofu
1 tbsp green curry paste
2 thai eggplants, cut quarter
2 baby corns, carrots, or broccoli, diced
2 c. coconut milk
10 leaves sweet basil
2 kaffir lime leaves, tear the stem off
1 red chili
2 tbsp. fish sauce or soy sauce
1 tsp. sugar
3 tbsp. oil

Put the oil in the wok over low heat, fry the curry paste until fragrant.  Add chicken and 1/2 c. coconut milk, stir until chicken is cooked.  Add the rest of the coconut milk, boil.  Add vegetables, then fish sauce and sugar, then basil, lime leaves, and chilis.

Source: Baan Thai cookery school, Chiang Mai, May 2010