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Thai Green Curry Chicken

4.86 from 7 votes
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Ingredients Method

Ingredients
  

Green Curry paste
  • 1 tsp white Peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 20 small Thai green Chillies
  • 6 - 8 tbsps Coriander root
  • 2 Shallots
  • Thumb sized piece Galangal
  • 1 stick Lemongrass - green part
  • Peel of Kaffir Lime
  • 1 tsp Shrimp paste
  • 3 tbsps Fish sauce
  • 1 tbsp coarse Salt
  • 1/2 cup Coriander leaves
  • 1/2 cup Thai Basil leaves
Curry
  • 400 ml can Coconut Milk
  • 1 tbsp Coconut Oil
  • 4 - 6 tsps Green Curry paste 6-8 for spicy
  • 4 Kaffir Lime leaves
  • 500 gms sliced semi cooked Chicken
  • 2 tbsps - 30gms Palm Sugar
  • 1/2 Chicken boullion cube 5 gms
  • 4 tbsps Fish sauce
  • 1 tsp Shrimp paste
  • 4 small Thai Eggplants - 180 gms
  • 1/2 cup Water in the can
  • 1/2 cup sliced Bamboo shoots
  • 1 cup Thai Basil leaves
  • 2 large finger Chillies 1/4 cup

Method
 

  1. Roast the peppercorns, cumin & coriander seeds
  2. Cool & grind
  3. Add the chillies, coriander root, shallots, galangal, lemongrass, kaffir lime, shrimp paste, fish sauce, salt, coriander & basil leaves
  4. Grind to a paste
  5. Add about 100 ml of the coconut milk and heat it till it seperates
  6. Add 1 tbsp coconut oil
  7. Add the green curry paste, Kaffir Lime leaves
  8. Add the sliced semi cooked chicken - I boiled these till they are 70-80% cooked and then slice it
  9. Add the palm sugar and bouillon cube
  10. Add the fish sauce & shrimp paste
  11. Add the Thai eggplants that are sliced and soaked in salted water
  12. Add the rest of the coconut milk and water
  13. Finish with the bamboo shoots, basil leaves and finger chillies