Green Chicken Curry

During our Thai cooking class, we learned to make three different types of curry. I anticipate I'll be making each one of them here, barring any major issues with finding the ingredients. I ate a lot of green curry while I was in Thailand and before I took this class, I had no idea what the little green round vegetable was that was part of each green curry I had. Apparently it was a small eggplant.

This photo was taken at the market we toured as part of our class. Our instructor is showing us three different types of eggplant. the small ones in the middle, that almost resemble mini watermelons, are the ones used in Thai green curry. I have no idea if I will be able to find these here, but apparently, any eggplant will do. First you have to make the paste. Recipe below

Green Curry Paste

Ingredients

Dried Spices

• 1 tsp coriander seeds, roasted until fragrant
• 1/2 tsp cumin seeds, roasted until fragrant
• 1/2 tsp black peppercorns, roasted until fragrant
• pinch of salt
• 1-2 big green chiles
• 1-5 small green chiles for extra spicy

Fresh ingredients

• 1 tsp galangal, skin removed, chopped
• 1 TB lemongrass, chopped
• 1 piece kaffir lime peel, chopped (about 1/4 tsp)
• 1 tsp coriander root, chopped
• 1 clove of garlic, chopped
• 1 shallot, peeled and chopped
• 1/4 tsp shrimp paste

Instructions

Put the small chilies, coriander seeds, cumin, black peppercorns into a mortar and pound them into a powder. Then add the rest of the ingredients and pound for 15 minutes until paste is smooth.

It's important to note that you should grind the dried spices first, then mix with the chopped fresh spices.  Also, the curry paste can keep a few days at room temperature, a few weeks in the refrigerator, or 3-6 months in freezer.

Green Curry Chicken (serves 2)

Ingredients

• 7 1/2 oz. of chicken breast, sliced
• 1-2 TB of green curry paste
• 1 cup coconut cream
• 1 cup coconut milk
• 2 apple eggplants, quartered or cut in pieces
• handful of sweet basil leaves
• 2 kaffir lime leaves, rip off the stem and torn into small pieces
• 1 big red chili, sliced
• 1-2 TB palm sugar (brown sugar can also be used)
• 1 TB fish sauce

Directions

If you use fresh coconut cream, heat coconut cream in the wok over medium to let it reduce water until oil is separated then add the curry paste. Stir until fragrant.

If you are using coconut cream from the tin or box, fry green curry paste first with vegetable oil until fragrant and then add the cream.

Add chicken, eggplant, then add coconut milk. The consistency of curry sauce varies with the amount of coconut milk.

Cook them on medium heat until the chicken is cooked through. Season with fish sauce and palm sugar.

Add sweet basil, kaffir lime leaves, and big red chili. Remove from heat and serve in a bowl.