The name “green” curry derives from the color of the dish. Green curry paste is made by pounding in a mortargreen chillies, shallots, garlic, galangal, fresh turmeric, shrimp paste and salt. Thai green curry can be made with meat, duck, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or Thai round rice noodles.

Ingredients:

• 500g skinless, boneless chicken (in bite sized pieces)
• 1 tablespoon Vegetable oil
• 2 tablespoons Green curry paste
• 1 tablespoon Palm sugar
• 1-2 stalks Thai Lemongrass
• 6-8 Fresh Kaffir lime leaves torn into pieces
• 200g Thai Eggplant
• 400ml (1 can) Coconut milk
• 2 tablespoon of Thai fish sauce
• Small handful of Thai Coriander, roughly chopped
• Thai Basil and Thai Red Chillies(optional)

How to cook.

1. Cut the chicken up into smallish bite size pieces.
2. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass.
3. Add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
4. Reduce the heat slightly and stir in the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavours to suit yourself.
5. When it is at a boil again add the eggplant and continue till the chicken is cooked through.
6. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it’s slightly cooler.
7. Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.