Ingredients
For the green curry paste:
10 large green chillies
2 tbsp chopped lemongrass
1 tsp chopped coriander roots
1 tbsp chopped shallot
1 tbsp chopped garlic
1 tsp galangal (kha)
1 tsp pounded coriander seed
1 tsp caraway seeds (yirah)
2.5g/½ tsp white pepper
1 tsp salt
1 tsp kapi (shrimp paste)
For the green chicken curry:
225g/½lb sliced chicken breast
2 tins of coconut milk
15g/2 tbsp green curry paste
225g/½lb pea aubergines (makurd poong)
1 round aubergine (makurd ploud) cut into quarters
1 green and 1 red chilli (cut length ways)
2 tbsp fish sauce
2 tbsp vegetable oil
1 tsp sugar
For the garnish:
1 twig of sweet basil (holapa) and 1 finger of galingale (kachai)
Method
First make your paste:
In a saucepan, dry stir-fry all the ingredients (except the kapi/shrimp paste) until brown. Put all the stir-fried ingredients and the kapi/shrimp paste in a mortar or in a blender. Pound or blend until it becomes a smooth paste, adding a little water if necessary.
To make the chicken curry:
preheat the vegetable oil in a wok over a medium heat, stir-fry the green curry paste for about 1 minute. Add two spoonfuls of coconut milk, then add the chicken and the fish sauce. When the chicken is cooked, add the rest of the coconut milk and bring to the boil. Add the sugar, the pea aubergines, and the round aubergine. Lower the heat to simmer for a couple of minutes. Add more fish sauce and sugar according to taste.
