Gang
Kaew Wan Gai
Green Curry with Chicken and Thai Eggplant
This curry is always hot, the heat being determined by
the amount of green chilies that are used. To make the dish
more flavorful, 1/2 cup of fresh green peppercorns can also
be added to the curry mixture.
Green Curry Paste:
2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm)
pieces
1 tablespoon sliced galangal (kha)
1 teaspoon cumin
1/2 cup chopped fresh cilantro/coriander root (raak pak chee)
8 garlic cloves (kratiem)
10 green Thai chili peppers (prik khee noo)
10 green jalapeno peppers (prik chee fa)
1 teaspoon shrimp paste (gapi)
1 tablespoon chopped shallot
1/4 teaspoon minced kaffir lime skin (piew ma-grood)
2 cups (16 fl oz/500 ml) coconut milk
1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in
(1-cm X 2.5-cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar
1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo
shoots
1/2 cup (4 fl oz/125 ml) coconut cream
6 fresh kaffir lime leaves (bai ma-grood)
1/4 cup sweet basil leaves (bai horapa)
red jalapeno pepper (prik chee fa daeng), for garnish
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