Most popular dish/food in Thailand

Green Curry with Chicken (Gang Kiew Wan Gai)

Green Curry with Chicken is well known and popular with both Thais and foreigners. Just serve it with the rice or arrange in Spicy Papaya Salad with Rice Set is even more delicious.
Ingredient of Green Curry with Chicken (Gang Kiew Wan Gai) 
- 2 cups fresh coconut milk
- 2 Tablespoons green curry paste
- 1/2 cup chicken, sliced thinly
- 2 cups Thai eggplants, cut into quarters
- 1/2 cup pea eggplants
- 1/4 cup red bell pepper, sliced thinly
- 4-6 kaffir lime leaves, deveined and torn in half
- 1/2 cup Thai basil leaves
- 1 teaspoon fish sauce (to taste)
- 1/2 teaspoon sugar

How to Cook Green Curry with Chicken (Gang Kiew Wan Gai)

1. Start by making fresh, homemade coconut milk as demonstrated in the video above. Crack the coconut in half using the back edge of a cleaver. Discard the coconut water and then grate the coconut meat with a traditional Thai shredder to produce fine shreds. Mix approximately equal amounts of shredded coconut meat and warm water and squeeze together. Strain the mixture so that you are left with pure coconut milk.
2. Allow the coconut milk to sit uninterrupted for approximately 30 minutes or so to allow the milk and cream layers to separate. During this time, prepare the rest of your ingredients. Slice the eggplants into quarters and the bell peppers into thin strips. Remove the pea eggplants and Thai basil from their stems and tear the kaffir lime leaves into halves. Cut the chicken into thin bite-sized pieces.
3. Once all of your ingredients are prepared, heat a wok to medium to medium-high heat. Pour in the coconut cream (you should have approximately 1/2 to 1 cup) and allow to heat until it "breaks" into its oil and milk layers. Add the curry paste, stir until it's incorporated into the cream, and then let fry until a sheen of oil can be seen on top of the paste, being careful not to let it burn.
4. Add the thinly-sliced chicken pieces and coat in the curry paste mixture. Allow them to cook for 1-2 minutes, then add the remaining thinner coconut milk and bring to a gentle boil.
5. Add the Thai eggplant and allow to cook until soft, approximately 15-20 minutes. Then add the torn kaffir lime leaves, red pepper slices, and pea eggplants and cook until just tender. Season with fish sauce and sugar to taste. The amounts of these seasonings will depend on your curry paste and personal preferences, but I like to start with 1 teaspoon of fish sauce and just a dash of sugar.
6. Add the Thai basil, stir to incorporate, and remove from the heat. Serve with jasmine rice and enjoy!