Pom's Thai Green Curry

Ingredients

250g Chicken thigh
150g Apple aubergine, Pea aubergine
50g Sweet basil or Thai basil
1 large red chilli
1 can or 400ml coconut milk
200ml chicken stock or water
2 tablespoons fish sauce
1 tablespoon palm sugar
2-4 makrut lime leaves
Jasmine rice for serving

The Paste

30g Thai green chilli
1 Birdseye Chilli
2-3 Garlic cloves
150g Thai Shallot
30g Galangal
2 Kaffir lime leaves
3 Coriander root
60g Lemongrass
1⁄2 teaspoon White pepper corns
1 tablespoon Shrimp paste
1 teaspoon Salt

Method

PREPARATION

• Finely chop the garlic, lemongrass, galangal, Thai shallots, lime leaves, coriander and 2 types of chilli. Pound those ingredients together in a pestle and mortar, pounding the harder ingredients first. Once those ingredients have formed a paste add the white pepper corn, shrimp paste and salt.

• Cut the chicken thighs into chunks.

COOKING

• Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (try to use the cream from the top of the tin). Add the curry paste, stirring constantly over a medium heat for about 2 minutes until aromatic. Add the remaining coconut milk, and cook for a further 2-3 mins. Add the chicken thighs and stir to mix with the paste. When the chicken is cooked, add the stock then the thai aubergine (cut into slices and cook for 2-3 mins). Then add the pea aubergine, makrut lime leaves, fish sauce and palm sugar. Mix well and then add the Thai sweet basil, and red chilli.

• Serve with jasmine rice