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Categories:
chicken breast corn oil recipe green curry coconut milk chicken stock fish sauce palm sugar baby eggplants cherry eggplants sweet basil lime leaves fresh red chili pepper Curry fresh green finger hot chili shallots garlic galangal cilantro shrimp paste salt coriander seed cumin seeds water
Viewed: 52 - Published at: 9 years agoIngredients
- 1 lb chicken breast, thinly sliced
- 1 tablespoon corn oil
- 1 recipe green curry paste (see below)
- 2 cups coconut milk
- 1 cup chicken stock
- 4 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 baby eggplants, cut in bite sized pieces
- 10 pieces cherry eggplants, if available
- 2 cups sweet basil
- 3 kaffir lime leaves
- 1 tablespoon fresh red chili pepper, shredded
- For Curry Paste
- 1/2 cup fresh green finger hot chili, minced
- 2 tablespoons shallots, thinly sliced
- 2 tablespoons garlic, minced
- 1 tablespoon galangal, minced
- 2 tablespoons lemongrass, minced
- 1 tablespoon cilantro, minced
- 2 teaspoons shrimp paste
- 2 teaspoons salt
- 1 tablespoon coriander seed
- 2 teaspoons cumin seeds
- 1/2 cup water
Method
- Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
- Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
- Combine the sliced chicken breast and the curry paste in a pan over high heat. Stir the chicken mixture until the chicken is nearly done.
- Add the coconut milk, chicken, stock, fish sauce, and palm sugar, and let simmer until the chicken is done.
- Add the eggplants and cook on very low heat until just done, about 2 minutes.
- Turn off the heat and add the basil leaves, kaffir lime leaves, and shredded chilies. Let sit a few minutes before serving.
