The Thai name of this dish literally means "sweet and sour chicken curry". There is a very similar recipe for a red curry (Gaeng phed gai). We also have a slightly more complicated
Recipe for Green Chicken Curry with Baby Eggplant.
6 ounces chicken (in smallish bite sized pieces)
1/2 cup coconut milk
4 ounces Thai eggplant (small round eggplants)
5-6 kaffir lime leaves, shredded1 tablespoon fresh Thai basil leaves
2 tablespoon fish sauce 1 tablespoon palm sugar oil for cooking
1-3 tablespoons green curry paste
Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.
Gaeng Khiao Wan Gai