Ingredients:

  • 3-4 green Thai chilies (adjust for heat preference)
  • 2 shallots, peeled and chopped
  • 3 cloves garlic, peeled
  • 1-inch piece galangal or ginger, peeled and sliced
  • 1 stalk lemongrass, finely chopped (white part only)
  • 1 kaffir lime leaf, finely chopped
  • 1 tsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • 1/2 tsp white pepper
  • 1 tbsp shrimp paste (optional, can omit or use soy sauce for vegetarian/vegan)
  • Handful fresh cilantro stems
  • OR about 3 tbsp store-bought green curry paste
  • 1 lb (450 g) boneless, skinless chicken thighs or breasts, sliced into bite-sized pieces
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup (240 ml) chicken stock or water
  • 1 tbsp vegetable oil (or coconut oil)
  • 1 tbsp fish sauce (or soy sauce for vegetarian option)
  • 1 tsp palm sugar or light brown sugar
  • 5-6 kaffir lime leaves, torn into pieces
  • 1 cup (150 g) Thai eggplants or regular small eggplants, quartered (optional)
  • 1 red bell pepper, thinly sliced (optional, for colour and texture)
  • Fresh Thai basil leaves (a handful)
  • Fresh cilantro leaves (for garnish)
  • Juice of 1 lime (to finish)

Instructions:

  1. Toast coriander and cumin seeds until fragrant, then grind finely.
  2. Combine toasted spices with green chilies, shallots, garlic, galangal, lemongrass, lime leaf, shrimp paste, and cilantro stems in a mortar and pestle or blender. Pound or blend into a smooth paste.
  3. Heat oil in a saucepan or wok over medium heat.
  4. Add green curry paste and sauté gently until aromatic, about 2-3 minutes.
  5. Pour in about half of the coconut milk; stir and cook until oil starts to separate from the coconut milk.
  6. Add chicken pieces and stir to coat with curry base. Cook until chicken starts to turn opaque, about 5 minutes.
  7. Add remaining coconut milk and chicken stock.
  8. Toss in kaffir lime leaves, eggplants, and bell pepper.
  9. Simmer gently for 10-15 minutes, or until chicken is cooked through and vegetables are tender.
  10. Stir in fish sauce, palm sugar, and adjust lime juice to taste.
  11. Simmer for another 2 minutes.
  12. Remove from heat and stir in fresh Thai basil leaves.
  13. Garnish with fresh cilantro before serving.