Thai green curry with chicken recipe by Palisa Anderson

Name: Thai green curry with chicken recipe by Palisa Anderson
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)

www.gourmettraveller.com.au

Drop that takeaway menu.

View full recipe on www.gourmettraveller.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.gourmettraveller.com.au.

Share this recipe:

Cooking tools:

Mortar and pestle
Food processor
Wok
Saucepan
Stove
Colander
Spoon
Measuring spoon
Pot
Freezer
Airtight container

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)