Thai food recipes : Green Chicken Curry

Thai food recipe_ Thai green curry paste

Prep time : 20 minutes

Cooking time : 40 minutes

Serves 4

Ingredients:

Curry paste

1 tablespoon shrimp paste

1/2 teaspoon cumin seeds, toasted

1 teaspoon coriander seeds, roasted

1/4 teaspoon white peppercorns

5 fresh coriander roots

3 tablespoons chopped fresh galangal

10 fresh long green chillies, chopped

1 stem lemon grass, white part only, roughly chpped

6 red asian shallots, peeled

3 cloves garlic, peeled

1 teaspoon grated kaffir lime rind or lime rind

2 tablespoons peanut oil

3 slender eggplants, cut into 5 mm slices

140 g can thick coconut cream

400 ml can coconut milk

500g chicken breast fillet, thinly sliced

5 karffir lime leaves, shredded

1-11/2 tablespoon fish sauce

1 tablespoon shaved palm sugar

1 tablespoon lime juice

1/4 cup ( 15g ) fresh Thai basil leaves, plus extra, to garnish

Method:

1. Preheat the oven to moderate 180 oC ( 350 o F) . Wrap the shrimp paste in foil, place in an ovenproof dish and bake for 5-10 minutes or until fragrant. Meanwhile, place the cumin seeds, coriander seeds and peppercorns in a spice grinder or motar and pestle and grind to a fine powder. Place the spice powder in a food processor with the coriander roots, galangal, chilli, lemon grass, asian shallots, garlic, karffir lime rind, shrimp paste, peanut oil, and 1/4 teaspoon salt, and process until smooth.

2. Heat a wok over high heat, add the peanut oil and swirl to coat the side of the wok . Add the eggplant and stir-fry for 2 minutes, or until browned, then remove from the wok

3.  Add the coconut cream to the wok and cook over medium-high heat for 8-10 minutes, or until the cream separates. Add 1-11/2 tablespoons of the curry paste and continue stirring for 1-2 minutes, or until fragant. Slowly pour in the coconut milk, stirring constantly, then bring to a gently simmer and cook for 5 minutes, or until green oil separates and comes to the surface of the mixture.

4. Add the chicken and eggplant and simmer for 8 minutes, ensuring the mixture does not boil. Stir in the lime leaves, fish sauce, palm sugar and lime juice, and cook for another minute. Stir in the thai basil and garnish with extra leaves. Serve with steamed rice.

• February 4, 2010 -- Vietnamese Mangosteen Salad Recipe 2 ( Goi Mang Cut ) (0)
• February 2, 2010 -- Vietnamese Eel Rolled in Pork Paste Recipe ( Luon Cuon Thit Ran ) (0)
• January 28, 2010 -- Vietnamese Guava Juice drink ( Nuoc Oi Ep ) Recipe (0)
• November 18, 2009 -- Thai Food Recipe : Thai beef salad (0)
• November 18, 2009 -- Chinese cooking recipe : Vegetable and noodle stir-fry (0)
• November 18, 2009 -- CHINSESE RECIPES : BEEF IN BLACK BEAN SAUCE (0)