Saturday, April 25, 2009

Thai Green Curry

My version of Thai Green curry:

For the paste
15 large green chillies
5-6 small green chillies
1/4 red onion
2 pieces of garlic
1 tsp of grated lime skin
1/2 tsp coriander seeds
1/2 tsp cumin
1 cm piece of galangal
1/2 tsp tumeric powder
1/2 lemongrass stalk
1/4 tsp shrimp paste

1. Pound the above ingredients in a mortar.

250 ml coconut milk
200 chicken breast or tiger prawns
1/4 eggplant
2 kaffir lime leaves (torn up)
2 tsb fresh basil
1/2 tbs fish sauce
2 tbs palm sugar
1/2 tsp salt
1 tbs oil

1. Heat oil and fry curry paste till fragrant. Add 1/2 pkt of coconut milk.
2. Add chicken, simmer until cooked. Add eggplant.
3. After 5 mins, add seasonings and the rest of the coconut milk.
4. Taste to make sure all the flavours are balanced. Serve.