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Thai dish recipes: green curry with chicken

Serves: 8-10 persons

1 kg. chicken fillet

1 kg. prepared coconut milk, separated

500 g. coconut shoots

100 g. shallots

5 stalks lemongrass

Skin of 2 kaffir limes

3 branches sweet basil

500 g. green, pea-sized eggplant

100 g. garlic

1 tbsp quality fermented shrimp paste

2-inch-long piece of galangai

1 tsp toasted coriander seeds and fennel

10 green, red and yellow jalapeno chillies

500 g. young eggplant

50 g. bird's eye chillies

Good quality fish sauce

1.

Chop the chicken and marinate with salt. Finely grind the curry paste ingredients. Fry the curry paste in the vegetable oil until it begins to release a pleasant fragrance. Add the chicken and some fish sauce. When the chicken is cooked, put all in the pot containing the thin coconut milk.

2.

Add the two kinds of eggplant and thick coconut milk. Taste it and make sure the taste is strong enough to eat with Chinese rice vermicelli if desired.

3.

When the curry comes up to the boil, add the sweet basil, torn kaffir lime leaves and prepared chillies. Serve.

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