Thai Green Curry Chicken with Eggplant

-Serves 3-4
Thai herbs and spices are so easily available these days that you can whip up fresh and fragrant curry pastes within minutes. And trust me, once you've made your own curry paste, you'll never go back to buying one from the store again. Green curry is probably one of our most favorite Thai  recipes at home. Make this deliciously creamy curry with crunchy thai eggplant and chicken or just seasonal veggies of your choice, and enjoy it with steamed jasmine rice.
Check out our short video on instagram.
thai green curry chicken with eggplant chicken recipe

Ingredients for Thai Green Curry Chicken with Eggplant

Curry paste:
1 tablespoon galangal, peeled and chopped
​1 stalk lemongrass, lower bottom half - thinly sliced 
6 cloves garlic, roughly chopped
​3 shallots, sliced 
4 small bird's eye chilies
4 large green chilies, roughly chopped
1 teaspoon chopped coriander root
1 teaspoon kaffir lime zest
1/4 teaspoon ground white pepper
1/2 teaspoon ground cumin
​1/2 teaspoon ground coriander 
​1 teaspoon toasted belacan (shrimp paste)
1/2 cup coconut cream
​
Curry:
1 portion homemade green curry paste (or 3 tablespoons store-bought paste plus 1/2 cup coconut cream)
2 tablespoons coconut oil, if necessary 
500g chicken thighs, cut into bite size pieces
400ml coconut milk
2 tablespoons fish sauce
1-2 tablespoons coconut palm sugar or brown sugar
4-6 Kaffir lime leaves
​2 cups quartered Thai eggplant
1/4 cup baby eggplant 
1/2 cup Thai basil leaves, discard the stems
1/2 tablespoon lime or lemon juice

Recipe 
1. Place all the ingredients for curry paste in a heavy blender and blend until very smooth.
​2. Pour homemade curry paste (or store-bought curry paste mixed with coconut cream) in a hot wok and stir well. Stir constantly for 2-3 minutes on medium heat until coconut cream breaks down and oil separates. If you don't see oil separating at this point, you coconut cream probably contains stabilizers and therefore won't separate. If this happens, simply add 2 tablespoons coconut oil and stir.
3. Add chicken, stir-fry for 3-4 minutes until almost cooked. Add coconut milk, season with fish sauce, sugar and bring to the boil. Tear apart kaffir lime leaves using your hands, add to the curry along with eggplant.
4. Bring to the boil, reduce heat, cover and cook for 10 minutes until chicken and vegetables cook through. Stir in lemon/lime juice.
5. Garnish with Thai Basil and serve hot with steamed Jasmine Rice.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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