One of the most popular Thai dishes. Chicken in a spicy sauce with a subtle blend of green chili, galangal and garlic flavor with a hint of lime and the aroma of coconut milk.
- Place the eggplant in a colander and sprinkle over salt. Leave it for 30 minutes. The salt will extract the bitter juices from the eggplant. Wash and dry with a paper towel.
- Heat the oil and fry the shallots for 2-3 minutes in a large pan. Add the garlic, stir, and, almost immediately add the green curry paste. Stir fry for 1 minute.
- Now we add the chicken and we continue cooking for 2-3 minutes more, until the chicken has bowned.
- Add now the fish sauce, coconut milk and lemon grass. Simmer uncovered for 5 minutes, stirring occasionally.
- Add the rest of the ingredients, cover and simmer for 20-25 minutes, stirring frequently, until the chicken is tender.
- Serve immediately garnished with lime leaves or basil sprigs and accompanied by jasmine rice.
Authentic Thai cuisine uses sesame or nut oil; olive oil is a personal preference.
The green curry paste has been measured for a very mild curry. Increase the amount to taste for a hotter dish.
Try using 1 stem lemon grass, outer leaves removed and finely chopped, instead of lime juice for a subtler flavor.