Thai Green Curry With Chicken By Chef Fern Recipe by Tasty

Ingredients

• 3 thai eggplants
• 6 oz chicken breast, thinly sliced
• 1 tablespoon vegetable oil
• 1 can coconut milk
• 2 tablespoons green curry paste
• 3 tablespoons fish sauce
• 3 tablespoons granulated sugar
• 2 oz bamboo shoot strip
• 5 kaffir lime leaves
• 2 oz red bell pepper, sliced
• 1 cup fresh thai sweet basil
• white rice, cooked, for serving
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 teaspoon salt
• 1 tablespoon white peppercorn
• 2 stalks lemongrass, trimmed and thinly sliced
• 7 cloves garlic, sliced
• 10 thai green chilis
• 5 small shallots, sliced
• ½ cup fresh cilantro stem
• 3 oz kaffir lime peel
• 3 oz galangal, sliced
• ½ cup kaffir lime leaf
• 2 tablespoons shrimp paste
• ¼ cup vegetable oil