綠咖哩雞 (GREEN CHICKEN CURRY)Ingredients :-
400g chicken fillet or boneless chicken breast, cut into 1cm strips
300ml water
1 round brinjal, diced
200ml fresh or packet coconut milk
Small bunch Thai basil
3-4 red bird’s eye chillies, crushed
2 tablespoons fish sauce
Salt and sugar to taste
Juice from 1 kaffir lime
Spice Paste (finely grinded)
10 green bird’s eye chillies
10 cloves garlic
8 shallots
5 green chillies, deseeded
3 stalks lemon grass
3 kaffir lime leaves
2cm galangal
2cm shrimp paste
½ kaffir lime rind
1. Heat 3 tablespoons oil and sauté spice paste until fragrant. Add chicken and stir-fry for 2 mins.
2. Add water and brinjal, and bring to a boil. Lower fire and simmer for 15 mins until chicken is tender.
3. Add coconut milk, Thai basil and bird’s eye chillies. Season with fish sauce, salt, sugar and kaffir lime juice. Cook, stirring, till just about to boil. Turn off fire and serve hot with rice.
TIP : You can also use a packet of green curry paste (100g). If you want it less spicy, don’t use bird’s eye chilli in the spice paste, just add 3 extra green chillies. Once coconut milk is added, don’t over boil or it will curdle.
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