(Green chicken curry)
Preparation
Ingredients
300 g chicken meat 3 cup coconut milk 100 g aubergine 3 kaffir lime leaves 1/2
cup sweet basil (Ho-ra-pha) fish sauce, sugar Curry Paste 15 bird's-eye chillies
1 tablespoon galangal 1 lemon grass 2 coriander roots 10 cloves garlic 4 bulb
shallots 1 tablespoon coriander seed 1 teaspoon fennel seed 1 teaspoon salt 1
tablespoon shrimp paste 15 peppercorns 1/2 teaspoon kaffir lime skin
Preparation 1. Roast coriander seeds and fennel seeds.
2. To make the curry paste. Pound the curry paste ingredients until well mixed,
set aside.
3. Cut the chicken meat into 1/2 inch strips.
4. Heat the thick coconut milk in a wok, add curry paste and chicken meat and
fry.
5. Place the rest of the coconut milk in a pot and bring to a boil, add fish
sauce, sugar, chicken meat with curry paste and bring to the boil, sweet basil
then remove from the heat.