About this recipe:Use a mortar & pestle to pound herbs to release the flavours or use a food processor.
For Green Curry Paste
2 stalks lemon grass cut into 1-cm pieces
1 tablespoon sliced galangal
1 teaspoon cumin
1/2 cup chopped fresh coriander root
8 garlic cloves
10 hot Thai green chillies
10 mild green chillies
1 teaspoon shrimp paste
1 tablespoon chopped shallot
1/4 teaspoon minced kaffir lime rind/ lime rind
500 ml thin coconut milk
500g boned chicken breast, sliced in pieces
60 ml fish sauce
3 tablespoons sugar
1 brinjal, sliced/cubed
125 ml thick coconut milk
6 fresh kaffir lime leaves
20g Thai basil leaves
red chillies for garnish
Directions Prep:20min › Cook:40min › Ready in:1hr
Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.
Stir the thin coconut milk in a large saucepan (slow fire) for 20 minutes. Add green curry paste into the saucepan.
Heat to boiling, add the chicken, fish sauce and sugar. Cook for 10 minutes and reduce to slow boil. Add the brinjal and simmer for 4 minutes. Add the thick coconut milk and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red chillies and serve.