Thai green curry (kaeng khiaw-waan gai)

This is an Authentic Classic Thai Green Curry recipe from Northern Thailand. Thai cooking is all about big beautiful balaced flavour so try & get the right ingredients where possible, but make substitutes or adjust the amounts of things to suite your own personal taste. Divide the curry paste recipe by 4 if you only want enough paste to use and don’t want to store any. I use a terracotta pestel & mortar and I think it tastes amazing but you can throw all of these ingredients into a food processor if you want to. The finish of Thai basil & Kaffir lime really add a beautiful additional flavour and aroma to the dish.. Enjoy with rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put salt, peppercorns, coriander seeds and cumin seeds in a mortar, pound well. You could use a food processor instead if you prefer.

Step 2

2. Add the remaining ingredients except shrimp paste, pound until mixed well & broken down.

Step 3

3. Add shrimp paste, pound until fine and smooth.

Step 4

4. Curry paste can now be stored flat in a freezer bag, ice cube or a glass jar. The Paste freezes very well for a few months or you can add a layer of oil over the top & keep in the fridge for about a month.

Step 5

1. Put oil in a pan, on low heat add green curry paste, bring it to a simmer, add half of the coconut milk stir until fragrant.

Step 6

2. Add chicken, stir vigorously until the chicken is cooked.

Step 7

3. Add the remaining coconut milk, eggplant, baby corn and kaffir lime leaves. Stirring occasionally.

Step 8

4. Season with sugar (sweet) and fish sauce (salt) to taste.

Step 9

5. Sprinkle sweet basil leaves and turn off the heat.

Step 10

6. Garnish with red chilies.