Green Curry Chicken with Homemade Curry Paste

Name: Green Curry Chicken with Homemade Curry Paste
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 –2 tablespoons green bird’s eye chilies; 1 tablespoon galangal; 1 tablespoon lemongrass; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 3 teaspoons kaffir lime peel; 1 –2 tablespoons shallots; 1 tablespoon black peppercorns; 1 tablespoon garlic; 1/2 tablespoon cilantro roots; 1/2 tablespoon cilantro stems; 1/2 tablespoon salt; 1/2 tablespoon shrimp paste; 2 tablespoons oil; 2 cups coconut milk (about 500 ml); 1 pound chicken (about 1/2 kg); 2 cubes chicken blood (optional); 1 bunch Thai basil; 1 pound eggplant (about 1/2 kg); Sliced red chili peppers, to taste; 2 tablespoons fish sauce (about 30 grams); 1/4 cup palm sugar (about 80 grams)

ทิพเนต ร. @cook_26268085

Feel free to try this recipe and share your feedback! 💚
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Tip: For a greener curry paste, add chili leaves when pounding the paste. 💚
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Cut all curry paste ingredients into small pieces to make them easier to pound. 💚
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If the curry paste gets too dry while stir-frying, add 1 cup (about 240 ml) of water. 💚

ทิพเนต ร. @cook_26268085

Saved

Ingredients

1 hour

Serves 4 servings

Part 1: Curry Paste
1–2 tablespoons green bird’s eye chilies
1 tablespoongalangal
1 tablespoonlemongrass
2 teaspoonscoriander seeds
2 teaspoonscumin seeds
3 teaspoonskaffir lime peel
1–2 tablespoons shallots
1 tablespoonblack peppercorns
1 tablespoongarlic
1/2 tablespooncilantro roots
1/2 tablespooncilantro stems
1/2 tablespoonsalt
1/2 tablespoonshrimp paste
Part 2
2 tablespoonsoil
2 cupscoconut milk (about 500 ml)
1 poundchicken (about 1/2 kg)
2 cubeschicken blood (optional)
1 bunchThai basil
1 poundeggplant (about 1/2 kg)
Sliced red chili peppers, to taste
2 tablespoonsfish sauce (about 30 grams)
1/4 cuppalm sugar (about 80 grams)

Saved

Steps

1 hour

1

Pound the black peppercorns, coriander seeds, and cumin seeds until fine. Add the kaffir lime peel and pound until smooth.
2

Add salt, green chilies, garlic, shallots, galangal, lemongrass, cilantro roots, and cilantro stems. Pound until smooth, then add shrimp paste and mix well. Set aside.
3

Heat oil in a pan. Add the curry paste and stir-fry until fragrant. Add a little coconut milk and cook until the oil separates.
4

Add the chicken and stir-fry until cooked. Pour in the remaining coconut milk. Add chicken blood cubes and eggplant. Season with palm sugar and fish sauce. Taste and adjust seasoning as desired.
5

Add Thai basil leaves and sliced red chili peppers. Stir until fragrant and serve.