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Ingredients
- Chicken - 1 bird
(about 2 kg)
- Eggplant - 200 grams
- Tomato - 300 grams
- Sweet basil leaves -
10 grams
- Coconut milk - 1 liter
- Coking oil - 2
tablespoons
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Curry paste
- Lemongrass (chopped) - 300
grams
- Shallots (chopped) - 400 grams
- Garlic (chopped) - 150 grams
- Dried prawns - 150 grams
- Prawn paste - 150 grams
- Galangal - 400 grams
- Thai basil - 30 grams
- Lime leaves - 10 grams
- Green chili (sliced) - 600
grams
- Chili padi (chopped) - 150
grams
- Coriander powder - 100 grams
- Cumin powder - 100 grams
- Salt and pepper to taste
Method
- Clean and chop chicken into
bite size.
- Heat oil in a deep sauce pan
then add all curry paste ingredients in, stir-fry in low heat
for 3 minutes until fragrant. Dish up and set aside to cool.
- Use food processor to blend
the mixture until it become paste form and smooth.
- Heat some oil in pan again
then add the green curry paste in and sauté for 1 minute then
follow by chicken pieces. Stir- fry until chicken is cooked.
- Add in the coconut milk and
all other ingredients as well as the seasoning.
- Simmer with low heat for about
15 minutes until sauce thicken and meat become tender.
- Serve hot for 6
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