Thai Curry

Thai cuisine is one of my favourite cuisines. I love how the freshness of the ingredients come alive in their dishes and also the distinct flavour of their galanal or the kaffir lime leaves or the fresh green peppercorns. Just can't get enough of this cuisine!

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Ingredients

• 3 Thai Eggplants plus any veggies of your choice
• Bamboo shoot strips (canned or fresh)
• 5-6 kaffir lime leaves
• 1 Bell pepper
• Chicken breast (17-200 gm)
• 1 tbsp vegetable oil
• 2 cans coconut milk
• 2 tbsp green curry paste
• 3 tbsp fish sauce
• 3 tbsp granulated sugar
• 1 cup fresh thai sweet basil (10g)

Green Curry Paste

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp salt

1 tbsp white peppercon

2 stalks lemongrass, trimmed and thinly sliced

7 cloves garlic (sliced)

10 Thai green chillis

5 small shallots (sliced)

½ cup fresh cilantro/coriander (20g)

Kaffir lime peel/lemon rind

½ cup Kaffir lime leaf (5g)

1 cup fresh Thai sweet basil

2 tbsp shrimp paste/fish sauce

Preparation

1. Cut the vegetables into quarters or cubes.
2. Thinly slice the chicken breast crosswise. Set aside.
3. Prepare the green curry paste.
4. Grind all the ingredients - coriander, cumin, salt, white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chillies, cilantro/coriander stems, Thai basil, kaffir leaves, shallots, and shrimp paste,(I did not use) until a coarse paste forms.
5. Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
6. Add little of the coconut milk, stirring until it forms a paste.
7. Add the sliced chicken breast, the rest of the coconut milk, and the vegetables.
8. Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
9. Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
10. Add the Thai basil. Remove the curry from the heat and serve with white rice.

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