Born in Bangkok and raised on Capitol Hill, I grew up with my Mother's authentic Thai cooking. My Mom and I actually used to make fish sauce fermented in large clay pots from scratch, long before there were any imported Thai items available in Seattle.
This Kao Phat Kaeng Kiew Wan is a Thai dish of green curry fried rice, fried in a wok with chicken, bell pepper, egg, Thai basil, and Jasmine rice. Simple, delicious, and one of my favorites.
Jasmine rice, chicken, green curry, bell pepper, eggplant, egg, Thai basil, fish sauce, light and dark soy sauce, sugar, white pepper