This recipe is a favorite in Northeast Thailand. Some Thai people eat these noodles instead of rice because it is made from rice. In many celebrations, chicken curry (Khow Poon) is the main food that is served. Enjoy the taste.

INGREDIENTS:

10 oz. boneless chicken breast (cut into 1" lengths)
2 cans coconut milk (14 oz. per can)
10 oz. fine rice vermicelli (rice noodles)
1 cup yard long green beans (cut into very small pieces)
3 tbsp. fish sauce
1 ½ cup water (for mixing with coconut milk)
2 cups asian eggplants (cut in half)
1/3 cup green curry paste
½ cup basil
2 tbsp. plum sugar
3 tbsp. olive oil

PREPARATION:

1. In a medium size pot, bring water to a boil and add the eggplants for a few minutes, then remove the eggplants from the boiling water and immediately rinse in cold water and set aside in a bowl.
2. Place the rice vermicelli in a pot of boiling water and boil for approximately 3 minutes, stirring occasionally, then remove and place in a bowl of cold water.
3. Using your fingers, wrap a small bunch of noodles around your fingers and place on a serving plate. Continue with the remaining noodles until complete.
4. Heat the olive oil in a wok using a medium high heat setting, then add ½ cup of coconut milk to the wok and stir until it dissolves. Add the green curry paste and stir for approximately 2 minutes.
5. Add the chicken to the wok and continue stirring for a few minutes and then set aside.
6. Mix the remaining coconut milk with the water in a medium size pot and then remove the chicken from the wok and add to the pot and heat using a medium high heat setting.
7. Add the asian eggplants, fish sauce and plum sugar, then continue cooking for about for approximately 3 more minutes.
8. Add basil and remove from the heat. Cover the pot with a lid.
9. Serve with the rice noodles, yard long green beans and Thai basil desired.

Makes 5 servings

Tip: Regular green beans may be substituted for yard long green beans.