Chicken Green Curry
Serves 4 people
Prep time: 15 minutes
Cook time: 25 minutes
- 400 g chicken thigh
- 2½ cups coconut milk
- 2 Thai eggplant
- 6 large green chili
- 1 large red chili
- 2 leaves Sweet basil (to garnish)
- 2 chili padi (bird’s eye chili)
- 2 shallots
- 4 cloves garlic
- 1 tsp fresh galangal (blue ginger)
- 1 stalk lemongrass, sliced
- ½ tsp kaffir lime rind
- 2 kaffir lime leaves
- 1 tsp coriander root, chopped (substitute with coriander stems)
- 1 tsp coriander seeds, roasted
- 1 tsp cumin seeds, roasted
- 1 tsp belacan (shrimp paste)
- ¼ cup sweet basil leaves
- 5 white peppercorns
- 2 Tsp fish sauce
- 1 Tbsp palm sugar
- 6 Tbsp Vegetable oil
- For a vegetarian option, replace chicken with tau kwa (firm tofu)
- For a seafood option, replace chicken with prawns
Make green curry paste
Blend green chili, chili padi, shallots, garlic, galangal, lemongrass, ½ tsp kaffir lime rind, chopped coriander root, white peppercorns, roasted coriander seeds, roasted cumin seeds, belacan and blend until smooth.
Add 2 tbsp vegetable oil to achieve a smoother consistency. Set aside.
Fry green curry paste with coconut milk
In a pan on high heat, fry green curry paste for 5 minutes with 4 Tbsp oil, until fragrant.
Add ½ cup of coconut milk and stir for 5 minutes, until you see oil on the surface.
Add chicken and eggplants
Slice eggplants into wedges and chicken thighs into bite sized pieces.
Add chicken and fry for 5 minutes, until chicken is cooked.
Add eggplants to the pan. After they’re cooked, add 2 cups coconut milk. Simmer on medium-high heat for 3 minutes.
Season with 2 tsp fish sauce and 1 Tbsp palm sugar, then bring to a boil. Mix well and remove from heat after 2 minutes.
Garnish and serve
Ladle the chicken green curry into serving bowl and garnish with 1 sliced large green chili, 1 sliced large red chili and sweet basil. Serve hot.