Directions
- 1Toast coriander and cumin seeds until fragrant, then pound them in a mortar and set aside.
- 2Finely chop all the ingredients (except coconut cream and milk).
- 3Add ingredients to the mortar one by one, starting with the driest and ending with the most moist, pounding well after each addition.
- 4Boil coconut cream in a small saucepan.
- 5Turn off the heat, add the curry paste, and mix well.
- 6Wait until the mixture boils and releases green oil, then add the protein (chicken).
- 7Cook the protein slightly before adding coconut milk and bringing it to a boil.
- 8Season with fish sauce and palm sugar.
- 9Add the Thai eggplant, making sure to submerge it to prevent oxidation.
- 10Add chili, kaffir lime leaves, basil, and pea eggplant.
Ingredients
- 2 g coriander seeds
- 1 g cumin seeds
- 2 g white pepper
- 5 g kaffir lime zest
- 40 g Thai green chili (no seeds)
- 15 g Thai green chili
- 5 g small Thai green chili
- 5 g salt
- 30 g lemongrass
- 15 g galangal
- 8 g cilantro root
- 15 g Thai garlic
- 30 g shallot
- 10 g shrimp paste
- 450 g chicken
- 300 g thick coconut cream
- 500 g coconut milk or medium coconut milk (coconut cream 250g + water 250g)
- 150 g Thai eggplant
- 50 g pea eggplant
- 3 u kaffir lime leaves
- 3 u large red Thai chili
- 20 g sweet basil
- 40 g fish sauce
- 30 g palm sugar
Equipment
mortar and pestleknifecutting boardsmall saucepanlarge saucepan
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