Ingredients

2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces

1 tablespoon sliced galangal (kha)

1 teaspoon cumin

1/2 cup chopped fresh cilantro/coriander root (raak pak chee)

8 garlic cloves (kratiem)

10 green Thai chili peppers (prik khee noo)

10 green jalapeno peppers (prik chee fa)

1 teaspoon shrimp paste (gapi)

1 tablespoon chopped shallot

1/4 teaspoon minced kaffir lime skin (piew ma-grood)

2 cups (16 fl oz/500 ml) coconut milk

1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces

1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)

3 tablespoons sugar

1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo shoots

1/2 cup (4 fl oz/125 ml) coconut cream

6 fresh kaffir lime leaves (bai ma-grood)

1/4 cup sweet basil leaves (bai horapa)

red jalapeno pepper (prik chee fa daeng), for garnish

Preparation

How to cook:

  1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.

  2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add the eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.

SERVES 4

Thanks Jenny

http://sellgoldfast.blogspot.com/