Green curry w/ chicken, pea eggplant and baby corn
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
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
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.
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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