Thai Green Curry Chicken

Paste

  • 1 tbsp coriander seeds
  • 1 tsp white peppercorns
  • 1/2 tsp cumin
  • 1/2 cup shallots, sliced
  • 5 tbsp lemongrass, sliced
  • 2 tbsp galangal
  • 1 tbsp cilantro roots, sliced
  • 1 tbsp salt
  • 1/4 cup garlic
  • 1 tsp shrimp paste
  • 5 kaffir lime leaves
  • 15 green birds eye chilli
  • 5 green chillies
  • 1/4 cup water

Green Curry

  • 1/4 cup oil
  • 1/2 cup fresh green curry paste
  • 8 chicken pieces
  • 1/2 cup coconut cream
  • 2 tbsp fish sauce
  • 1 1/2 cups of baby green eggplants
  • 2 cups of baby round eggplants
  • 5 strands of long beans, cut into 2 inch lengths (if desired)
  • 8 birds eye chillies, sliced
  • 1 bunch basil leaves, plucked

  1. Roast the coriander, peppercorns & cumin until brown. Set aside till cool & grind it fine.
  2. In the same grinder, add in the lemongrass, galangal, shallots, garlic, birds eye chilli, kaffir lime leaves, cilantro roots, green chillies, shrimp paste, salt and water. Grind into a paste.
  3. In a pot, heat oil and sautee the green paste till fragrant.
  4. Add the chicken pieces and mix till cooked. 
  5. Pour in the coconut cream. 
  6. Season with fish sauce.
  7. When the chicken pieces are thoroughly cooked, add in both the eggplants, long beans and cook for one minute.
  8. Sprinkle with birds eye chillies and basil leaves when serving.