Green Chicken Curry

Though it seems that a lot of ingredients are needed to make this green curry paste from scratch, but is really fast and simple! I just cut the ingredient in smaller slices and throw into the blender and give a quick whisk...in a minute the paste is done :D

The consistency of the curry will depend the amount of green curry paste you added. The original recipe* only added 4 tbsp of the paste which I find it too little. As I prefer a thicker and pulpy curry, I added more paste and substitute 1 cup coconut milk with 1 cup regular milk.

Green Curry Paste
Ingredient (blended into a fine paste)
*can be chilled in airtight container for 1 week after cooking...

• 15 green chillies, deseeded
• 2 green capsicums
• 6 shallots
• 8 cloves garlic
• 1 tbsp sliced galangal
• 2 stalk lemongrass, white section only
• 1 thai lime, rind only
• 1/2 cup fresh coriander (leaves & stem)
• 1 tsp ground coriander, toasted
• 1 tsp ground cumin, toasted
• 1 tsp salt

Method

1. Heat up 2 tbsp of oil in a a wok over medium-low fire. When hot, add green curry paste and stir-fry for about 10 mins or till fragrant. Add salt to taste. Watch the fire while cooking and be careful not to burn the paste.
2. Cool completely before storing or use immediately...

Gaeng Khaio Wan Gai (Green Chicken Curry)
Ingredient

• 2 tbsp oil
• *6 tbsp green curry paste (increase according to the thickness u prefer)
• 350 gm chicken breast, sliced into 3 cm pieces
• 8 kaffir leaves, sliced thinly
• 1 cup coconut milk
• 1 cup milk
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 4 red chillies, sliced 
• 1 large eggplant 
• 15 fresh sweet basil leaves

Method

1. Heat up oil in wok. Add the green curry paste, stir for 1 min. Add chicken, eggplant, lime leaves and coconut milk. Mix well and bring to a boil. Turn fire to low and simmer for 10mins, then season with fish sauce, sugar and red chillies.
2. Cook for another 10mins or till the oil separates from the curry.
3. Add sweet basil. Stir and let curry cool down for 5mins. Serve with rice.