Thai Green Chicken Curry

I'm an ardent fan of Thai food and Thai green chicken curry is my favourite among all. Everytime we dine in Thai restaurant, their green curry is definitely in my to order list. I love the fiery,creamy and fresh flavor of the sauce. The vegetables added are up to our imagination but in most Thai restaurant they keep their vegetables simple. Baby eggplants and Thai eggplants is must vegetables in their preparation. Baby eggplants can be found in most Asian supermarket and you get a nice crunch from those cute little eggplant everytime you bite into it. The baby eggplants explode in your mouth.

If you love your heat just like me go ahead throw bird eyes chillies into the dish but if you prefer a milder taste be cautious with the chillies. Bird eye chillies are extremely hot just like jalapeno peppers. If you can't find bird eye chillies replace them with jalapeno peppers and they work as good as well. The Thai green curry known for their fragrant,green colur and fresh flavor. Serve with white rice and enjoy Thai food at the comfort of your own home.

Ingredients

2 large boneless chicken breast,cut into bite pieces
1/2 cup thick coconut milk
1/2 cup light coconut milk
1/2 cup Thai basil leaves
4 Thai eggplants,cut into fourth
2 kaffir lime leaves,shredded
1/4 cup baby eggplants
1 yellow/green/red capsicum,sliced
1 tbsp palm sugar
1 tsp vegetable oil
1 tbsp fish sauce

Green Curry Paste

3-4 tbsp coconut milk
2 tbsp lime juice
3 tbsp fish sauce
1 tsp brown sugar
1 tsp shrimp paste
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground white pepper
10 fresh basil leaves
1/2 cup fresh coriander leaves with stems
5 cloves garlic
1 inch galangar
1 inch ginger
1 shallot
8-10 Thai green chillies/bird eyes chillies
1 stalk lemongrass
3-4 tbsp water(just enough to grind the ingredients)


Methods

In a blender, grind all the ingredients listed under "green curry paste".

Heat oil n a heavy bottomed pan over a medium heat.

Saute the green curry paste for 2-3 minutes till fragrant. Add the light coconut milk and stir.

Add the chicken pieces,baby eggplants and Thai eggplants,stir. Cook till the vegetables soft and tender

Add the thick coconut milk and stir. Cook for 1 minute.

Add the sugar,kaffir lime leaves,basil leaves and fish sauce. Stir well. Cook for another 2 minutes

 Remove from heat.

Serve with white rice