How to make Thai Green Curry Chicken
Ingredients :
1)
Chicken
leg
2)
12
Thai eggplants
3)
5
spur chilies or other non-hot peppers
4)
3-4
stems of Thai sweet basil
5)
6-8
kaffir lime leaves
Sauce :
1)
5-6
cups of coconut milk
2)
4
heaping tablespoons of Thai green curry paste
3)
½
tablespoon of fermented shrimp paste (kaphi)
4)
2
teaspoons of sugar
5)
1
teaspoon of salt
Directions :
1)
Cut
the ¼ chicken into small pieces.
2)
Wash
the 12 Thai eggplants and cut them into quarters.
3)
Put
them on a plate.
4)
Slice
around 5 spur chilies into slivers.
5)
Pluck
the leaves from 3-4 stems of Thai sweet basil.
6)
Roughly
cut 6-8 kaffir lime leaves.
7)
Pour
5 cups of coconut milk into a pot and put it on medium heat.
8)
While
heating the coconut milk, add 4 big tablespoons of green curry paste.
9)
Add
a ½ tablespoon of fermented shrimp paste (kaphi).
10)
Add
the 8 kaffir lime leaves.
11)
Add
the chopped chicken.
12)
Stir
it for a few seconds and leave it alone for 2-3 minutes until the curry comes
to a rolling boil.
13)
After
it starts to boil, give it a stir and leave it for 1 more minute.
14)
Add
the eggplant.
15)
If
the curry gets too thick, add ½ to 1 full cup more coconut milk.
16)
Add
2 teaspoons of sugar.
17)
Add
1 teaspoon of salt.
18)
Make
sure you sample the curry, if it needs more flavor add another spoon of green
curry paste or salt.
19)
Stir
and boil for about 5 minutes.
20)
Add
the chilies and the sweet basil and turn off the heat immediately.
21)
Mix
it a few more times and it’s ready.
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