INGREDIENTS:
- 2 cups (500ml) canned Thai coconut milk*
- 1/4 cup (70g) green curry paste
- 1 1/2 cups (375ml) chicken stock
- 2 cups (265g) peeled and cubed sweet potatoes
- 4 slices galangal
- 1 teaspoon dried Thai shrimp paste roasted** (kapi), or Asian fish sauce
- 3 stalks lemongrass
- 3/4 cup (85g) pea eggplants
- 8 Thai eggplants, quartered
- 2 skinless chicken breast filets cut into bite-size pieces
- 3 red chiles slivered, plus additional for garnish
- 2 cups (300g) diced pineapple
- 1 cup (15g) loosely packed basil leaves
INSTRUCTIONS:
- In a large skillet or Dutch oven, heat half of the coconut milk and reduce it by about half. Add the curry paste and cook it another minute, stirring constantly to meld the flavors.
- Add the rest of the coconut milk, the chicken stock, sweet potatoes, galangal, and shrimp paste. Trim off the top one-third of the lemongrass (the very white part can be discarded) and cut the lower parts crosswise into two batons, then crush them under the side of a cleaver or with a rolling pin and add them.
- Bring the mixture to a low boil and simmer for five minutes. Add the eggplants and cook for another three minutes.
- Stir in the pieces of chicken breast, and chiles, and simmer until the chicken and vegetables are cooked through. Add the pineapple and simmer another minute, then stir in the basil leaves and serve. Serving: Curry is best served with rice, to balance the heat. Be sure to advise guests not to eat the pieces of galangal or lemongrass, which remain resolutely firm.
Source: David Lebovitz
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