Thai Green Curry Chicken (paste from scratch)
Paste recipe: 1 tbsp coriander seeds 1 tsp white peppercorns 1/2 tsp cumin 1/
Paste recipe: 1 tbsp coriander seeds 1 tsp white peppercorns 1/2 tsp cumin 1/
Ingredients
- coriander seeds1 tbsp
- white peppercorns1 tsp
- cumin0.5 tsp
- shallots, sliced0.5 cup
- lemongrass, sliced5 tbsp
- galangal2 tbsp
- cilantro roots, sliced1 tbsp
- salt1 tbsp
- garlic0.3 cup
- shrimp paste1 tsp
- kaffir lime leaves5
- green birds eye cili15
- green chillies5
- water0.3 cup
- oil0.3 cup
- fresh green curry paste0.5 cup
- chicken pieces8
- coconut cream0.5 cup
- fish sauce2 tbsp
- baby green eggplants1.5 cups
- baby round eggplants2 cups
- strands of long beans, cut into 2 inch lengths (if desired)5
- birds eye chillies, sliced8
- basil leaves, plucked1 bunch
Instructions
- 1.
Roast the coriander, peppercorns & cumin until brown. Set aside till cool & grind it fine.
- 2.
In the same grinder, add in the lemongrass, galangal, shallots, garlic, birds eye chilli, kaffir lime leaves, cilantro roots, green chillies, shrimp paste, salt and water. Grind into a paste.
- 3.
In a pot, heat oil and sautee the green paste till fragrant.
- 4.
Add the chicken pieces and mix till cooked.
- 5.
Pour in the coconut cream.
- 6.
Season with fish sauce.
- 7.
When the chicken pieces are thoroughly cooked, add in both the eggplants, long beans and cook for one minute.
- 8.
Sprinkle with birds eye chillies and basil leaves when serving.