I try to keep my recipes as authentic as possible but sometimes succumb to adding personal preferences - I'll try to flag whenever I do this!
This beats the local thai takeaway everytime, and
doesn't take a culinary genius to make it - afterall I do it time after
time!
Ingredients:
3 tablespoons Green curry
paste (shop bought if you must, otherwise see below)
1 tablespoon finely chopped
ginger
1/2 cup coconut cream
400 g chicken breast -
diced
2
cups coconut milk
2 Kaffir leaves - fresh if possible, otherwise
dried
1
1/2 tablespoon fish sauce
1 teaspoon sugar
200 g aubergine - bite sized
pieces
large bunch basil leaves (thai to be authentic, but not
strictly necessary)
2-3 small red
chillies
If using shop bought curry paste
please ignore the next paragraph, however if you want to produce your own,
continue:
1 tablespoon coriander
seeds
1 teaspoon cumin seeds
15 birds eye
chillies
3 tablespoons finely chopped
shallots
1 tablespoon finely chopped
garlic
1 teaspoon finely chopped
galangal
1 tablespoon finely sliced lemon
grass
1/2 teaspoon finely chopped kaffir lime
rind
1 teaspoon finely chopped coriander
root
5 black peppercorns
1 teaspoon
salt
1 teaspoon shrimp paste
Dry roast (ie hot pan, no oil)
the coriander and cumin over a low heat for 5 minutes and then grind to a
powder. Apart from the shrimp paste place the rest of the ingredients into a
blender and blend to mix well. Add the coriander and cumin powder, plus the
shrimp paste and blend well together. You should have 1/2 a cup of fine textured
paste.
Instructions:
Using a heavy bottomed pan or
wok heat the coconut cream until it begins to have an oily sheen and then add
the curry paste and stir well. Add the chicken and finely chopped ginger. Cook
for a couple of minutes.
Now add the following:
coconut milk, lime leaves, fish sauce and sugar. As pan comes towards the boil
reduce heat to a simmer, add the aubergine. Simmer until chicken is cooked the
add basil and chillies.
Now here's the
un-authentic note - I like to add potatoes to my curry,which is very untypical
but delicious - just add diced peeled potatoes at the beginning of the process
to the coconut cream
Remove from the heat and
serve with delicious thai fragrant boiled rice.
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