Gaeng Keow Wan Gai (Green Curry from Scratch)

Ingredients

• 8 whole Green bird's eye chilies
• 2 stalks Lemongrass (tender core, sliced)
• 2 tbsp Galangal (sliced)
• 6 cloves Garlic
• 4 whole Shallots
• 3 stems Cilantro roots or stems
• 1/2 cup Thai basil leaves
• 1 tsp Ground coriander
• 1/2 tsp Ground cumin
• 1/2 tsp White peppercorns
• 1 tsp Shrimp paste (kapi)(optional)
• 1 cup Coconut cream
• 1.5 cups Coconut milk
• 1 lb Chicken thighs (boneless, sliced)
• 1 cup Thai eggplant (quartered)
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 4 leaves Makrut lime leaves (torn)(optional)
• 1.5 cups cooked Jasmine rice (for serving)

Instructions

1. 1

   Prep all aromatics: slice lemongrass, galangal, garlic, and shallots; remove stems from chilies. Roughly 15 minutes of prep work.

2. 2

   Pound chilies, lemongrass, galangal, garlic, shallots, cilantro roots, white peppercorns, shrimp paste, coriander, and cumin in a mortar (or blitz in a food processor) into a smooth paste, about 15-20 minutes by hand. This is the bulk of the prep time.

3. 3

   Heat coconut cream in a wok over medium heat until it splits and oil separates, 5-8 minutes. Fry the curry paste in the cracked cream until fragrant and the raw smell is gone, about 5 minutes.

4. 4

   Add chicken and stir to coat in the paste; cook 3-4 minutes until exterior is no longer pink.

5. 5

   Pour in coconut milk, add makrut lime leaves and palm sugar, and simmer 10 minutes.

6. 6

   Add Thai eggplant and simmer another 8-10 minutes until eggplant is tender and chicken is cooked through.

7. 7

   Season with fish sauce, stir in Thai basil, and remove from heat. Total cook time approximately 35 minutes.

8. 8

   Serve hot over jasmine rice.