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- Unique blend of herbs, hot chilies and coconut
- John Driscoll
Serves/Makes:4 or more
- 1-1/2 lbs (.7 kg). boned and skinned chicken cut into bite sized cubes
- 5 cups (1175 ml) coconut milk or (5 cups (1175 ml) warm water blended with 4 cups (950 ml) dried or fresh coconut; all squeezed through sieve to make milk)
- 1/2 lb (.2 kg). pea eggplant or baby new potatoes
- 1 tbsp (15 ml). chopped fresh cilantro
- 2 tbsp (30 ml). chopped fresh cilantro leaves
- 1 tbsp (15 ml). chopped freah cilantro roots or stems
- 3 garlic cloves, finely chopped
- 2 shallots, finely choped
- 2 inch piece of fresh lemongrass (center, chopped)
- 1 inch piece of fresh galangal or 1/2 tsp (2 ml) powder (this is a bittersweet rhizome that can be found in Thai markets)
- 1 tsp (5 ml). grated lime zest
- 1 tsp (5 ml). ground black pepper
- 1 tbsp (15 ml). each of coriander seed and cumin seed which has been roasted and crushed
- 1/2 tsp (2 ml). each of ground nutmeg and mace
- 5 fresh green chilies, seeded and chopped
- 2 tsp (10 ml). salt
- 1/2 tsp (2 ml). dried shrimp paste (called kapi in Thailand, it should be roasted for 10 min then crumbled when cooled)
- 4 tbsp (60 ml). water
- green chilies
- Put all paste ingredients in blender and process until smooth.
- Heat oil in pan over medium heat.
- Add paste mixture and fry for 4 minutes, stirring continuously.
- Add the chicken to the pan and stir until thoroughly coated.
- Lower the heat, then simmer (covered) for 4 minutes.
- Stir in coconut milk and simmer, stirring frequently, for 30 minutes.
- Add the pea eggplants or potatoes and cook for 10 to 15 minutes, stirring, until tender.
- Garnish with cilantro and green chilies then serve.
- Wonderful green curry ..hope you are able to find all the ingredients. Usually served with plain boiled rice.
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