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Thai Green Curry

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Ingredients
  

  • 500 g Chicken breast meat sliced (can also use beef or port tenderloin or toufu)
  • 1 tsp Fish sauce to marinade chicken
  • 2 Tbsp cooking oil
  • 5-10 Thai green brinjal
  • 1/2 cup coconut milk
  • 1/4 cup water
  • Palm sugar and kaffir lime juice to taste

Spice paste (pound together)

  • 5 coriander roots
  • 2 stalks of coriander
  • 5 pepper corns
  • 4 green chili padi bird's eye
  • 4 shallots grape sized
  • 4 cloves of garlic
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon coriander seed ground
  • 1/2 teaspoon turmeric powder
  • 1.5 cm x 1.5cm square piece of belachan
  • Zest of 1 kaffir lime

Instructions
 

  • Heat up a pot of the cooking oil and add the spice paste.
  • Fry on low heat until the oil releases from paste.
  • Add the brinjal and coat it.
  • Add the chicken and when the surface is cooked, add the water, bring to a boil then lower the fire till chicken and brinjal are done.
  • Add the coconut milk and stir through.
  • Sprinkle with Thai basil leaves. The leaves add a special dimension to the taste.
  • Serve with hot rice.