Gaeng Keow 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

How to cook:

1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.

2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add the eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.