350 g fish or chicken breast in 2cm cubes, 130g green curry paste (see below), 250 ml coconut cream, 3 tab peanut oil, 6 kaffir lime leaves, 4 tab fish sauce, 1 tab crushed palm sugar, 500 ml coconut milk, 4 hot green chillies lightly crushed, 3 long red chillies split and deseeded, 10 pea eggplants, 5 apple eggplants quartered, 12 Thai basil leaves.
In a heavy based frying pan over high heat cook the coconut cream and and oil, stirring, until it splits.Add curry paste and crushed lime leaves and stir 10 - 15 minutes until it is very fragrant and sizzling fiercely.Add fish sauce, cook 1 min.Add sugar and coconut milk and bring to a boil.Add fish/chicken, eggplants and chillies and simmer 3 - 4 minutes until fish/chicken is cooked and eggplants barely tender.Add basil.Serve with lots of steamed Jasmine rice.
Green Curry Paste
5 coriander seeds, 5 cumin seeds, 5 white peppercorns, 6 small hot green chillies, chopped, 3 long green chillies, deseeded and chopped, 2 stalks lemongrass, trimmed and chopped, 2 tab chopped galangal, 10 red shallots chopped, 5 cloves garlic chopped, 3 coriander roots scraped and chopped, 1 tab fresh tumeric chopped, zest of 1 kaffir lime finely grated, 1 tsp Thai shrimp paste, roasted.
Lightly roast coriander, cumin and peppercorns in a dry pan, grind to a powder. Wrap shrimp paste in foil and roast until fragrant.Pound all ingredients in a mortar (or in a small food processor) until very finely ground.
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