1 Cup(s) ** coconut milk
1/3 Cup(s) %% (1 whole) thickly sliced chicken breast
1 Tablespoon(s) Thai green curry paste
1 small (Asian) eggplant
1 Tablespoon(s) (maple syrup or brown or white) palm sugar
10 sweet (holy) basil leaves
1 large, decoratively sliced chili, red
1 Tablespoon(s) fish sauce
1 kaffir lime leaf
** Separate into 1/2 cup thick, 1/2 cup thin coconut milk. "Thick" is 80%+ cream, and "thin" is more like 30% or less cream, the rest water.
%% or can use beef, pork, pumpkin, potato, or taro root
1. Mix curry paste, sugar, and fish sauce together, and set aside.
2. Place thick coconut milk into sauce pan and cook over medium for 3-5 minutes, stirring occasionally until the coconut oil starts to separate out.
3. Add curry paste, sugar, and fish sauce, stirring until you can smell the aroma of the heating curry paste. Stir constantly.
4. (With chicken, turn heat to low.) Add chicken breast and stir until outside of pieces turn white, then add thin coconut milk.
5. Bring mixture to a boil, add eggplant and kaffir lime leaf. Cook for 2-3 minutes until the chicken is cooked through.
6. Add basil leaves. Stir to combine.
7. remove from heat and serve garnished with a large red chili and basil leaves.
Thai green curry paste (Chiang Mai) (
Required ) :
1/2 Teaspoon(s) roasted coriander seeds
1/8 Teaspoon(s) roasted cumin
1/8 Teaspoon(s) black peppercorns
1/8 Teaspoon(s) salt
1 Teaspoon(s) garlic
1/4 Teaspoon(s) chopped, peeled galanga root
1/8 Teaspoon(s) turmeric
1/4 Teaspoon(s) minced peel of lime
1/4 Teaspoon(s) shrimp paste
1 Tablespoon(s) (lower 1/3, crushed & chopped) lemongrass
1/2 Tablespoon(s) crushed, chopped shallot
1/2 Tablespoon(s) root of cilantro
2 Tablespoon(s) chopped, fresh basil leaves
3 or more seeded chilies, green
1. Place the dry spices (coriander seeds, cumin seeds, peppercorns, salt) into mortar and grind and pound them into powder with pestle.
2. Add the rest of the ingredients and pound until all ingredients form a smooth paste (no chunks allowed!)
If you choose to skip the traditional mortar and pestle by using a blender or food processor, put all the dried spices and salt into the blender, blend them to a powder, and add the rest with 2 TB water. Blend for 3-5 minutes.
NOTE: To store the curry paste, fry 1 part paste to 2 parts oil. When the oil separates, put in container (oil included). Refrigerate or freeze. (Refrigerated, it can last five months.)
Note: This recipe is for one serving of curry, but if you want to make the paste in a larger quantity, then use a blender and double the quantities as much as you like (a multiple of 8 is good -- 16T = 1cup).