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Thai food recipes : Green Chicken Curry

Posted on September 6, 2011. Filed under: Asia Recipes | Tags: Asian Cooking Guide, asian cuisine, Asian Food Recipes, Asian Home Recipe, cooking tofu recipes, Oriental Cooking and Recipes, thai food recipes, thai green chicken curry, thai green curry paste |

Prep time : 20 minutes – Cooking time : 40 minutes – Serves 4

 

Thai food recipe_ Thai green curry paste

Ingredients:

Curry paste

1 tablespoon shrimp paste
1/2 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, roasted
1/4 teaspoon white peppercorns

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.

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