THAI AUTHENTIC YELLOW CHICKEN CURRY

HI ALL..I HAD A DELICIOUS THAI DINNER AT HOME LAST NIGHT..THE MENU WAS..PAPPAYA SALAD(FROM THIS BLOG), LAAB GAI(THANK YOU ZEHRA(FROMRECIPES FOR FOODIES)........STEAMED FISH CHILLI SAUCE(FROM RECIPES FOR FOODIES) ..MUSHROOM AND ASPARAGUS AND YELLOW CHICKEN CURRY FROM THE ASIA SEVEN DEMONSTRATION I ATTENDED......THE FOOD WAS EXCELLENT AND THE YELLOW CURRY WAS GOBBLED BY ALL WHO SAID IT TASTED VERY AUTHENTIC AND VERY THAI........THANK YOU SO MUCH...HERE IS THE PRIZED RECIPE FOR:

THAI CHICKEN YELLOW CURRY........SERVES 6 PEOPLE

.PEANUT OIL:2 TABLESPOON
GARLIC CHOPPED:20 GM
NAMJAI CURRY PASTE(YELLOW):150 GM
CHICKEN LEG BONELESS: 500 GM SLICED
COCONUT MILK:1000 ML
ONIONS DICED:1/2
FRESH GREEN AUBERGINE DICED:40 GM
BAMBOO SHOOT SLICED:
CHICKEN STOCK:500 ML
PEA AUBERGINE:20
FRESH RED CHILLY CHOPPED:2
FISH SAUCE:6 TABLESPOON
SALT 1 TSP
SUGAR GRAIN:3 TABLESPOON
THAI GINGER 30 GM
KAFFIR LIME LEAF TORN:6
;LEMON GRASS:30 GM
LEMON JUICE :4 TABLESPOON
.THAI BASIL LEAF:24
PROCEDURE
.HEAT OIL IN WOK.ADD GARLIC.SAUTE TILL FRAGRANT.ADD CURRY PASTE AND SAUTE 2 MINUTES.
.ADD CHICKEN.SAUTE TILL 25 PERCENT COOKED.ADD COCONUT MILK(THIN)MIX WELL.
.BRING TO BOIL.REDUCE HEAT AND ADD ONION,AUBERGINES,BAMBOO SHOOT AND STOCK.
.SEASON WITH FISH SAUCE,SALT,SUGAR,LEMON JUICE.ADD RED CHILLY,THAI GINGER,LIME LEAF TORN,LEMON GRASS.
.ADJUST THE SEASONING AND FINISH WITH BASIL LEAVES