Thai Green Curry

• porsi: SERVES 2 PREP 20 mins CO
• waktu aktif: 20 min
• total waktu: 45 minutes

Bahan-bahan

1 tbsp vegetable oil

200g chicken thighs, skinned, deboned and cut into chunks

400g can coconut milk

2 Thai aubergines

50g pea aubergines

2 baby corn, sliced at an angle

50g sugar snap peas

2-4 tbsp fish sauce

2-4 tsp sugar or palm sugar

2 lime leaves, stems removed

¼ bunch of Thai basil

1 red chilli, sliced

For the curry paste

2 garlic cloves, finely chopped

8 green chillies, finely sliced

thumb-sized piece fresh turmeric

1 lemongrass stalk, bruised and finely chopped

25g galangal, finely chopped

2 stalks coriander root, finely chopped

2 lime leaves, roughly chopped

4 Thai shallots, peeled and thinly sliced

thumb-sized piece ginger, finely chopped (optional)

½ tsp shrimp paste

Petunjuk

1 To make the curry paste, pound all the ingredients, except the shrimp paste, one by one, using a pestle and mortar, to form a rough paste. Add the shrimp paste and pound to a smooth paste. Will keep chilled in an airtight container for up to five days, or in the freezer for three months.

2 For the curry, heat the oil in a saucepan over a low heat. Add three-quarters of the paste (you can save the rest for another recipe) and stir until fragrant. Increase the heat to medium, then stir in the chicken to coat. When the chicken browns, add half the coconut solids, avoiding the water at the bottom of the can as this will split the curry. Stir continuously for 10 mins until the chicken is cooked through.

3 Add the remaining coconut solids, discarding the water or saving it for another recipe. Turn up the heat to bring to the boil, then return the heat to medium. Add the Thai and pea aubergines along with the baby corn and sugar snap peas, and simmer, stirring occasionally, for about 10 mins until the flavours combine, the sauce thickens slightly and the vegetables are tender.

4 Gradually add the fish sauce and palm sugar to taste, stirring and tasting after each addition. Add the lime leaves and most of the Thai basil, then cook for a further 5 mins to let their flavours infuse. To serve, pour the curry into individual serving dishes and scatter over the sliced chilli and the remaining Thai basil leaves.