Thai Green Curry

1. 1

   Cut the chicken in small pieces.

2. 2

   Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add the coconut milk a little at a time, stir until a film of green oil surfaces.

3. 3

   Add the chicken and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the chicken is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants, straw mushrooms, baby corn and onion. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.

4. 4

   Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

5. 5

   Preparation for the Paste:

6. 6

   Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.

7. 7

   Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.

8. 8

   Add the cumin mixture and shrimp paste, continue pounding until smooth and fine

* Per serving · 4 servings · Values may vary.