This familiar classic, which should never be extremely hot, has as its base a paste of chillies, galangal and lemon grass. Bitter vegetables such as Thai eggplant off set the sweetness of the coconut cream. Tender steak can be used instead of chicken.
- Yield: 4 Servings
- 2 fl oz ¼ cup (60 ml) coconut cream
- 2 tablespoons green curry paste or bought paste
- 12 oz (350 g) boneless, skinless chicken thighs, sliced
- 15 fl oz 1¾ cups (440 ml) coconut milk
- 2½ tablespoons fish sauce 1 tablespoon palm sugar (jaggery)
- 12 oz (350 g) mixed Thai eggplants (aubergines), cut into quarters, and pea eggplants (aubergines)
- 2 oz (50 g) galangal, julienned
- 7 makrut (kaffir) lime leaves, torn in half
- a handful of Thai sweet basil leaves, for garnish
- 1 long red chilli, seeded and finely sliced, for garnish
- Put the coconut cream in a wok or saucepan and simmer over medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add the curry paste, stir well to combine and cook until fragrant.
- Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and palm sugar and simmer over medium heat for another 5 minutes.
- Add the eggplants and cook, stirring occasionally, for about 5 minutes or until the eggplants are cooked. Add the galangal and makrut lime leaves. Taste, then adjust the seasoning if necessary. Spoon into a serving bowl and sprinkle with the last bit of coconut milk, as well as the basil leaves and chilli slices.