Summary

Ingredients

• 4 clove (s) garlic
• 6 shallots (Thai shallots)
• 1 teaspoon shrimp paste (Gapi)
• 1 tablespoon pepper - grains, green
• 1 tablespoon lime (s) - peel (kaffir lime), grated
• 10 chilli peppers (bird`s eye chilli peppers)
• 3 coriander roots
• 1 handful coriander greens
• 1 tablespoon lemongrass
• 1 tablespoon galangal
• 2 tablespoon water
• 500 g chicken breast
• 1 liter coconut milk
• 6 small eggplant (s) (white Thai eggplant, the size a tennis ball)
• 100 g eplant (s) (pea eplant - Makua Puan)
• 10 small chilli pepper (s), red, part which cut into rings as desired
• 10 kaffir lime leaves
• 1 tablespoon sugar, brown
• 4 tablespoon fish sauce
• 1 handful basil (Bai Horapa)

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Instructions

1. For the curry paste, mix the first eleven ingredients (up to and including water) with a hand blender to form a paste. If the paste is too firm, add another tablespoon of water.
2. For the coconut milk curry, ladle the thick top part (approx. 200 ml) into a wok and stir over medium heat for approx. 2 minutes. Do not let cook! Then add the green curry paste made and stir until the mixture has thickened a little and smells. Now add the chicken, carefully add half of the thin coconut milk and cook for about 10 minutes. If you want the dish more fluid, you have to admit more of it. Then add the eggplant, chili rings and kaffir lime leaves. Let simmer for another 5 minutes. Then season with fish sauce and brown sugar. Finally stir in the whole red chili peppers and the basil leaves. Serve hot.