Competition Entry

Green curry w/ chicken, pea eggplant and baby corn

By Bob Cardenzana
Green curry w/ chicken, pea eggplant and baby corn
0 vote

Green curry w/ chicken, pea eggplant and baby corn

Cuisine :

Thai

Ingredients :

Paste:
40 green birds eye chiles
3 tbsp chopped shallot
2 tbsp chopped lemongrass
2 tbsp chopped garlic
1 tbsp chopped galangal
1 tbsp chopped coriander roots & stems
1 tsp shrimp paste (gapi)
Big pinch each of salt, freshly ground white pepper and crushed coriander seed
Small pinch ground cumin

Curry:
550g chicken thighs
12 fresh baby corn
Large handful pea eggplants
2 cups coconut cream
2 cups coconut milk
Large handful Thai basil leaves, shredded
Small handful kaffir lime leaves, shredded
1 long red chile, sliced

Cooking Steps :

Add all paste ingredients to a dry fry pan and toast on a medium/low heat, moistening with just a few tablespoons of water, until very aromatic, 6-10 mins. Grind into a paste in a food processor or mortar & pestle, adding additional water only if absolutely necessary.
Reserve paste.

Add coconut cream to a pan and heat through on medium heat then add 2 tbsp of the curry paste - reserve the rest for another curry - and stir until paste is completely dissolved. Turn heat up to medium high, add chicken and stir to coat thoroughly, 2 mins or so. Add fish sauce and coconut milk then bring to a boil and reduce heat again. Add vegetables and simmer until chicken is cooked through, around 5 more mins.

Garnish curry with sliced red chile and shredded basil & kafir lime leaves. Serve with jasmine rice.

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