Green Curry Chicken

INGREDIENTS

60 ml (2 fl oz/ 1/4 cup) coconut cream

2 tablespoons green curry paste

350 g (12 oz) boneless, skinless chicken thighs, sliced

440 ml (15 fl oz/ 1 3/4 cups) coconut milk

2 1/2 tablespoons fish sauce

1 tablespoon palm sugar (jaggery)

350 g (12 oz) mixed Thai eggplants, cut into quarters

50 g (2 oz) galangal, julienned

7 makrut (kaffir) lime leaves, torn in half

a handful of Thai sweet basil leaves, for garnish

1 long red chilli, seeded and finely sliced, for garnish

1. Put the coconut cream in a wok or saucepan and simmer over medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add the curry paste, stir well to combine and cook until fragrant.
2. Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and palm sugar and simmer over medium heat for another 5 minutes.
3. Add the eggplants and cook, stirring occasionally, for about 5 minutes or until the eggplants are cooked. Add the galangal and makrut lime leaves. Taste, then adjust the seasoning if necessary. Spoon into a serving bowl and sprinkle with the last bit of coconut milk, as well as the basil leaves and chilli slices.

TWEAK PERKS TO CALL IT OUR OWN
This green curry chicken was the bomb, it tasted so good. We used the green curry paste that we made! :) Lynn and I made quite a few changes to this recipe as we didn't have all the ingredients and instead of buying unnecessary ingredients for just one dish, we utilized the ingredients that we found in the fridge.

The changes made to this recipe are:-

• Did not use coconut milk, Thai eggplants, galangal, kaffir lime leaves, Thai sweet basil leaves, and chilli. The reason we did not use the galangal or kaffir lime leaves because it was already in the green curry paste.
• The vegetables that we used were french onion, cauliflower, french beans, tomato, champignon mushroom (canned), and coriander for garnishing.
• Used maryland chicken instead of boneless, skinless chicken thighs because that was what we had at home. I chopped the maryland chicken into three parts and we also semi-fried it a bit before making the curry because this would ensure that the chicken would be cooked through and through.