Bring a taste of Thai to your home with this green curry dish, loaded with flavor, and perfect for any day!
Let's start cooking!
Step 1 - Make green curry paste
In a blender, blend sliced chicken thighs and green chili, chili padi, shallots, garlic, galangal, lemongrass, kaffir lime rind, chopped coriander root, white peppercorns, roasted coriander seeds, roasted cumin seeds, 1 tsp salt and belacan until smooth.
Add vegetable oil to achieve a smoother consistency if necessary. Set aside.
Step 2 - Slice eggplants and chicken thighs
- Slice eggplants into wedges and chicken thighs into bite sized pieces. Set aside.
Step 3 - Fry green curry paste with coconut milk
In a pan on high heat, fry green curry paste for 5 minutes,until fragrant.
Add ½ cup of coconut milk and stir for 5 minutes, until you see oil on the surface.
Step 4 - Add chicken pieces, eggplants and season
Once oil surfaces, add chicken and fry for 5 minutes, until chicken is cooked.
Add 2 cups coconut milk and eggplants. Simmer on medium-high heat for 5 minutes, until eggplants are cooked.
Season with 2 tbsp 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 red chili. Serve hot.