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Ingredients
- For Thai Green Chicken Curry
- 2 chicken breast, rinsed, cut into thin ‘squarish’ slices
- 250 gms, grated fresh coconut – to make the fresh coconut milk OR use Tetra Pak – Coconut Milk (2 1/2 cups)
- 2 tsp coconut palm sugar OR use brown sugar if you can not find it
- 2 tsp Thai fish sauce
- 1/2 cup pea eggplant, rinsed and drained
- 1/2 cup thai eggplant, quartered Or use small eggplants if you can not find Thai Eggplant.
- 1/2 tsp white pepper powder
- 3/4 tsp rock salt or to taste
Preparation
Step 1
10 green goat peppers or similar long green chillies, deseeded ( Leave the seeds in if you want a very spicy curry)
7 shallots
6 large cloves garlic
2 Tbsp galangal (a subtle, mustard-scented rhizome similar to ginger also known as lengkuas, laos or blue ginger)
¼ tsp Thai shrimp paste (If you can not find this, Vegemite ca be used as substitute)
2 Tbsp lemon grass sliced thinly
3 Tbsp coriander seeds
¼ – ½ tsp cumin
¼ tsp nutmeg
tsp kaffer lime zest – Try not to peel the white skin which is bitter – we want only the green peel
1 tsp corriander root ( the white root and not the stem, scrubbed well)
For garnish:
red chilli padi, sliced julienne, seeded
few thai sweet basil leaves (tulsi)
2 kaffr lime leaves, rolled tightly together and sliced into fine strips