Thai green curry with chicken recipe by Palisa Anderson | Gourmet Traveller

Ingredients

• 40 gm lard or sunflower oil
• 425 ml canned coconut cream, unshaken
• 250 ml (1 cup) coconut milk
• 1 whole chicken (1-1.5kg), cut into 12 pieces
• 250 ml (1 cup) chicken stock
• 75 ml fish sauce (or to taste)
• 2 tbsp soft palm sugar
• 10 apple eggplant (see note), quartered and placed in acidulated water
• 3 long green silken Thai eggplant (see note), cut into 4cm chunks and placed in acidulated water
• 1½ cups pea eggplant (see note), trimmed and placed in acidulated water
• 15 makrut lime leaves, deveined and torn
• 4 long red chillies, whole or thinly sliced (optional)
• 2½ cups (loosely packed) Thai basil, with flowering tops
• Steamed jasmine rice or fermented rice noodles (see note), to serve
• Green curry paste
• 10 white peppercorns, dry-roasted
• 2 tsp coriander seeds, dry-roasted
• 1 tsp cumin seeds, dry-roasted
• 6 gm (1cm piece) galangal, thinly sliced
• Peeled zest of 1 makrut lime, coarsely chopped
• 1 lemongrass stalk, white part only, thinly sliced
• 4 red shallots, coarsely chopped
• 10 long green chillies, coarsely chopped
• 15 green birdseye chillies, coarsely chopped
• 1 head of garlic, cloves coarsely chopped
• 5 coriander roots, coarsely chopped
• 1 tsp shrimp paste
• ½ cup birdseye chilli leaves (optional; see note)