Green Curry with Chicken
Serves 4 | Prep 60 mins
INGREDIENTS:
Serves 4 | Prep 60 mins
INGREDIENTS:
FOR THE CURRY PASTE
10 bird-eye chillies, green ones only, seeded
12 medium Prik Chi Fah, or Serrano chillies, seeded
3 medium stalks of lemongrass
50g shallots, sliced
100g garlic, sliced
1 level teaspoon kaffir lime zest
30g galangal, peeled, chopped
1 teaspoon shrimp paste
Half a tablespoon white pepper
1 teaspoon coriander
Half a teaspoon cumin
2 teaspoons salt
Half a teaspoon cilantro roots, finely chopped
A pinch of mace
A pinch of nutmeg
FOR THE REST OF THE DISH
4 chicken breasts
500g coconut milk
200g apple eggplants (you could use the same amount of grape eggplants, or japanese eggplants, sliced crosswise to 1 inch pieces, then into halves
Fish sauce
1 teaspoon palm sugar
10 bird-eye chillies, green ones only, seeded
12 medium Prik Chi Fah, or Serrano chillies, seeded
3 medium stalks of lemongrass
50g shallots, sliced
100g garlic, sliced
1 level teaspoon kaffir lime zest
30g galangal, peeled, chopped
1 teaspoon shrimp paste
Half a tablespoon white pepper
1 teaspoon coriander
Half a teaspoon cumin
2 teaspoons salt
Half a teaspoon cilantro roots, finely chopped
A pinch of mace
A pinch of nutmeg
FOR THE REST OF THE DISH
4 chicken breasts
500g coconut milk
200g apple eggplants (you could use the same amount of grape eggplants, or japanese eggplants, sliced crosswise to 1 inch pieces, then into halves
Fish sauce
1 teaspoon palm sugar
METHOD
1. Heat up half a large wok or sauteed pan with 2 tablespoons of oil, add the green curry paste and cook for a few minutes, stirring vigorously.
2. Skim only the cream part from the coconut milk, add to the pan and cook, stirring frequently, until the paste is completely dissolved into the coconut cream.
3. Let the mixture bubble for a few minutes until a layer of oil begins to separate from the mixture.
4. Add the rest of the coconut milk and let it bubble away for another few minutes until the oil begins to separate again.
5. Add the chicken, and about 1 tablespoon fish sauce and 1 tablespoon of palm sugar (white sugar will do as well)
6. Let the chicken simmer until tender. Do not let it boil too vigorously.
7. Add the grape eggplants (and/or bell peppers) a few minutes before the chicken is done.
8. Check the seasonings before turning off the heat, garnish with a handful of lemon basil or thai basil just before serving.
9. Serve with rice.
2. Skim only the cream part from the coconut milk, add to the pan and cook, stirring frequently, until the paste is completely dissolved into the coconut cream.
3. Let the mixture bubble for a few minutes until a layer of oil begins to separate from the mixture.
4. Add the rest of the coconut milk and let it bubble away for another few minutes until the oil begins to separate again.
5. Add the chicken, and about 1 tablespoon fish sauce and 1 tablespoon of palm sugar (white sugar will do as well)
6. Let the chicken simmer until tender. Do not let it boil too vigorously.
7. Add the grape eggplants (and/or bell peppers) a few minutes before the chicken is done.
8. Check the seasonings before turning off the heat, garnish with a handful of lemon basil or thai basil just before serving.
9. Serve with rice.
