Green Curry

(Gaeng Kiaw Waan Gai)

Ingredients:
1 1/2 cups thick coconut milk
2 cups thin coconut milk
1 cup eggplant-cut into quarters (soaked in water until ready to cook to avoid turning brown)
1 cup sweet basil leaves
1/2 cup big chilis- cut into small pieces
1/2 tablespoon soy sauce (or fish sauce if non-veg meal)
1-2 tablespoons palm sugar

Ingredients for Green Curry Paste:
1 tbsp chopped lemon grass
1 tbsp chopped shallots
1 tbsp chopped garlic
1 tsp chopped galangal (ginger can be used instead)
1 tsp chpped kaffir lime peel
1 tsp chopped coriander root
1 tsp slt
1 tsp roasted cumin seeds
2 tsp roasted coriander seeds
1 tsp vegetarian shrimp paste
5 roasted pepper corns
10-15 small green chilis
2 big green chilis- remove seeds and chop into small pieces



How to Make Coconut Milk
Mix 1 cup of warm water with grated coconut (500 g) and squeez out 1/2 cups of thick coconut milk.
Add 2 cups of warm water to grated coconut again and squeeze out 2 cups of thin coconut milk.

How to Make Curry Paste
1. Pound roasted coriander seeds, roasted cumin seeds and roasted pepper corns together in a mortar until thoroughly ground
2. Add garlic, lemongrass, galangal, kaffir lime peel, coriander root, small chilis and salt. Continue to pound until smooth and well mixed.
3. Add shallots and big chilis, pound until smooth.
4. Add veg shrimp paste and pound until well mixed

Preparation
1. Heat thick coconut milk ( 1 cup) in a wok until the oil separates out.
2. Add curry paste and fry until fragrant (2-3 minutes)
3. Graudall yadd pieces of chicken into the wok. After 1-2 minutes, gently stir; let the mixture cook for 2-3 minutes.
4. Add eggplant, thin coconut milk and stir until well mixed.
5. Add palm sugar, soy sauce and simer for 2-3 minues until eggplant becomes soft.
6. Adjust to your preferred taste. Add basil leaves and big chilis; turn off the heat
7. Bring 1/2 cup of thick coconut milk to a boil until the oil separtes out. Scoop out the creamy surface and use as a topping for the curry.
8. Garnish with sweet basil leaves and big cihlis before serving.