INGREDIENTS FOR CURRYPASTE
2-3 green long chillies
1 tbsp. of chopped shallots
1 tsp. of chopped galangal
1/2 tsp. of chopped kaffir lime rind
1 tsp. of chopped garlic
1 tbsp. of chopped lemongrass
1 tbsp. of chopped krachai ( or ‘Thai ginseng’ )
1/4 tsp. of roasted cumin seeds
1/4 tsp. of roasted coriander seeds
1/4 tsp. of salt ( or 1/2 tsp. of salt if you would like to keep the paste longer )
1 cup of sliced eggplants ( or other vegetables like cauliflower, broccoli or potato )
1/4 cup of smaller pea-like eggplants ( MAKHEAU PHUANG )
1/3 cup of sliced onion
70 grams of sliced chicken
1 tsp. of sugar
1 tbsp. of fish sauce or soya sauce
3 kaffir lime leaves
2 stems of sweet basil ( HORAPAA )
1 cup of coconut milk
1 cup of water
NB: Chicken can be replaced by beef, pork, fishball or tofu.
PREPARATION OF GREEN CURRY PASTE
Put the ingredients for the curry paste in the mortar. Pound with the pestle until everything is mixed and ground thoroughly. You can also use a blender.
PREPARATION OF GREEN CURRY
Pour the coconut milk in the pot and turn on to medium heat. Stir until oil appears. Add green curry paste and chicken and stir until almost done. Add your vegetables, water, sugar, fish sauce, salt and turn the heat up. Stir a little. When everything is cooked, put the sweet basil and lime leaves. Serve with rice.
NB The taste should be a little bit spicy, creamy, sweet and salty.