GREEN CURRY WITH CHICKEN (Khang Keaw Waan Kai)
INGREDIENTS
2-3 green long chillies or sweet basil leafs
1 tbsp. of chopped shallots
1 tsp. of chopped galangal
1/2 tsp. of chopped kaffir lime rind
1 tsp. of chopped garlic
1 tbsp. of chopped lemongrass
1 tbsp. of chopped galingale ( or ‘Thai ginseng)
1/4 tsp. of roasted cumin seeds
1/4 tsp. of roasted coriander seeds
OTHER INGREDIENTS
1 cup of sliced sweet eggplants (or other vegetables like carot, broccoli or potato )
1/4 cup of smaller pea-like eggplants (bitter eggplants)
1/3 cup of sliced onion
70 grams of sliced chicken
1 tsp. of sugar
¼ tsp. of salt
1 tbsp. of fish sauce or soya sauce
3 kaffir lime leaves
2 stems of sweet basil
1 cup of coconut milk
1 cup of water
PREPARATION:
PREPARATION OF GREEN CURRY PASTE
Put the ingredients for the curry paste in the mortar. Pound with the pestle until everything is mixed and ground thoroughly. You can also use a blender.
 
PREPARATION OF GREEN CURRY
Pour the coconut milk in the pot and turn on to medium heat. Add green curry paste and chicken and stir until almost done. Add your vegetables, water, sugar, fish sauce, salt and turn the heat up. Stir a little. When everything is cooked, put the sweet basil and lime leaves. Serve with rice.