| Thai Green Curry Chicken
with homemade paste)
| 400 g | chicken breasts, boned and skinned |
| 350 g | chicken thighs, boned and skinned |
| 2 tbsp | vegetable oil |
| 1 l | coconut milk |
| 200 g | pea aubergines |
| 1 tbsp | coriander leaves, chopped to garnish |
| For the paste: | |
| 2 tbsp | coriander leaves, chopped |
| 1 tbsp | coriander roots or/and stems, chopped |
| 4 clove(s) | garlic, finely chopped |
| 2 | shallots, finely chopped |
| 1 piece(s) | lemongrass, 5 cm, centre chopped |
| 1 piece(s) | galangal, 2 cm, finely chopped |
| 1 tsp | kaffir lime rind, grated |
| 1 tsp | black pepper, freshly ground |
| 1 tbsp | coriander seeds, dry-roast and crushed |
| 1 tbsp | cumin seeds, dry-roast and crushed |
| ½ tsp | nutmeg, freshly ground |
| ½ tsp | mace, ground |
| 5 small | green chillies, deseeded and chopped |
| 1 medium | green capsicum, deseeded and chopped |
| ½ tsp | dried shrimp paste |
| 4 tbsp | water |
Method
Cut the meat in 2cm cubes.
Blend all paste ingredients in a blender until as smooth as possible.
Heat the oil in a pan over medium heat and add the paste mixture.
Fry and stir for about 4 minutes. Add the chicken and stir until pieces are well coated.
Decrease the heat, cover and simmer for about 4 minutes. Stir in the coconut milk and simmer, stirring frequently, for about 30 minutes.
Add the pea aubergines and cook for about 12 minutes, stirring frequently.
Serve immediatly with boiled rice, sprinkled with chopped coriander.
Blend all paste ingredients in a blender until as smooth as possible.
Heat the oil in a pan over medium heat and add the paste mixture.
Fry and stir for about 4 minutes. Add the chicken and stir until pieces are well coated.
Decrease the heat, cover and simmer for about 4 minutes. Stir in the coconut milk and simmer, stirring frequently, for about 30 minutes.
Add the pea aubergines and cook for about 12 minutes, stirring frequently.
Serve immediatly with boiled rice, sprinkled with chopped coriander.
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Author: frangipani 
  member since 06/03/2008 
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Comments
frangipani
says:
says: 03/05/2008 08:03
Hi Che,
the taste of fresh galangal is quite characteristic but if you can't get some, give it a try with ginger.
Substitute the kaffir lime rind with any other lime rind.
Pea aubergines look like big peas and have a bitter flavour. I would use fresh peas instead. I've never heard of bird's eye aubergines.
I used 1 (one) liter coconut milk. It is a lot of sauce common in Thai curries.
Cheers
PS: The background of the photo is our kitchen bench top.;-)
the taste of fresh galangal is quite characteristic but if you can't get some, give it a try with ginger.
Substitute the kaffir lime rind with any other lime rind.
Pea aubergines look like big peas and have a bitter flavour. I would use fresh peas instead. I've never heard of bird's eye aubergines.
I used 1 (one) liter coconut milk. It is a lot of sauce common in Thai curries.
Cheers
PS: The background of the photo is our kitchen bench top.;-)
Che 
says:
says: 04/05/2008 10:47
Thank you, frangipani,
I'll ask next time at my Thai's, probably they're the same (bitter?) as they look alike, it's just how that lady calls them. Good to have a confirmation on the quantum of coconut milk. There have been some mix-ups, so I preferred to ask beforehand.
Cheers, Che
I'll ask next time at my Thai's, probably they're the same (bitter?) as they look alike, it's just how that lady calls them. Good to have a confirmation on the quantum of coconut milk. There have been some mix-ups, so I preferred to ask beforehand.
Cheers, Che
Originalzeppi
says:
says: 05/05/2008 02:14
Pea aubergines have a bitter and tangy flavour. Ask for makheua puang in your Thai grocery store.
I like your recipe - and the presentation in the pic it great!
Could you please answer three questions, before I give it a go:
- can I replace the galangal by (less) ginger, and the kaffir lime rind by kaffir lime leaves, which are easier to find here?
- the pea aubergines (I guess these are those at about 8 o c'clock on the pic?) I never saw on offer around here. Will bird's-eye aubergines be suitable?
Last not least: what do you use as a photo background, as cardboard would be stained?
Thx for your answers,
Che
I just saw it says: "1 l (=liter) coconut milk" - I suspect an error in units; will it be 1 cup (250 ml) or one tin (400 ml)?
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