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Food Article

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THAI GREEN CURRY, THAI EGGPLANT (VEG/CHICKEN/PRAWNS)

Ingredients

■240 ml coconut milk, divided

■3 1/2 tbsp green curry paste (recipe below)

■100 ml veg/chicken stock, unsalted

■150 gm chicken thigh, boneless, skinless, 1-inch pieces/Seasonal vegetables/Prawns

■2 tbsp finely chopped palm sugar

■1 1/2 - 2 tbsp fish sauce (skip for veg)

■4 kaffir lime leaves

■50 gm canned bamboo shoots strips

■20 gm Thai eggplant

■1 cup Thai basil leaves

■1/4 red bell pepper, julienned

Homemade Green Curry Paste

■1 tsp cumin seeds

■2 tsp coriander seeds

■1/2 tsp white peppercorns

■15 green Thai chilies

■1 tsp coarse salt

■15 Thai basil leaves, finely julienned

■3 tbsp thinly sliced lemongrass, from bottom half only

■1 tbsp finely chopped galangal

■2 tsp makrut lime zest, finely chopped (or sub lime zest)

■2 cilantro roots or 4 big cilantro stems, finely chopped

■3 tbsp finely chopped shallots

■2 tbsp finely chopped garlic

■5 tbsp nam jhim green curry paste

For The Curry Paste

1. Toast cumin seeds by adding them to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic and slightly darkened, about 4 minutes. Cool on a plate. Repeat with the coriander seeds.

2. Using a mortar and pestle, grind toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove from mortar and set aside.