Thai curries are not difficult to make and taste wonderful especially with just plain rice. The green version is different from red and yellow, in that greens of the lime fruit and the coriander stems are added to give a special dimension. If cooked properly, this curry is preferred to the red and yellow ones. Unfortunately, in my local store, green colouring is added to achieve the special colour. So as always, it is better to cook it at home.
500g Chicken breast meat, sliced (can also use beef or port tenderloin or toufu)
1 tsp Fish sauce to marinade chicken
2 Tbsp cooking oil
5-10 Thai green brinjal
1/2 cup coconut milk
1/4 cup water
Palm sugar and kaffir lime juice to taste
5 coriander roots
2 stalks of coriander
5 pepper corns
4 green chili padi (bird's eye)
4 shallots (grape sized)
4 cloves of garlic
1/2 teaspoon cumin ground
1/2 teaspoon coriander seed ground
1/2 teaspoon turmeric powder
1.5cm x 1.5cm square piece of belachan
Zest of 1 kaffir lime
- Heat up a pot of the cooking oil and add the spice paste.
- Fry on low heat until the oil releases from paste.
- Add the brinjal and coat it.
- Add the chicken and when the surface is cooked, add the water, bring to a boil then lower the fire till chicken and brinjal are done.
- Add the coconut milk and stir through.
- Sprinkle with Thai basil leaves. The leaves add a special dimension to the taste.
- Serve with hot rice.