This one was an awful lot of work – but it was good! The ingredients were:
For the custom-made Green Curry Paste:
- Cumin, 2 teaspoons
- Garlic, 16 cloves
- Galangal, 2 tablespoons, sliced
- Lemon grass, 4 stalks, chopped
- Shrimp paste, 2 teaspoons
- Kaffir lime skin, 1/2 teaspoon
- Cilantro root, 1 cup
- Thai chili peppers, 10
- Jalapeno, 3
- Shallot, 1
And for the rest:
- Chicken, 2 pounds, cubed
- Thai eggplant, 2 cups, quartered
- Thai basil, 1/2 cup
- Kaffir lime leaves, 12
- Sugar, 6 tablespoons
- Fish sauce, 1/2 cup
- Coconut milk, 2 cans
- Coconut cream, 1 can
More exotic ingredients! If you’re a longtime blog reader, as many are, you may remember this post, in which I purchased an entire case of kaffir limes, just to harvest the skin.
A bit of that skin is a key ingredient in the green curry you’re supposed to make. As is a cup – an entire cup! – of chopped cilantro root. When I started this Thai cookbook project, I looked everywhere I could for cilantro root. I couldn’t find it anywhere locally, and while I found a small vial of dried and powdered cilantro root online, it wasn’t that cheap. A cup of it would cost me a small fortune. So instead I spent this summer growing more cilantro than I had any right to. Of course I tried to make use of the tops whenever I could, but the real prize were the roots, which I cleaned, chopped, and froze for later use.
Blend all the green curry ingredients together, and it looks like this.
Add that to the coconut milk, and turn on the heat.
Put the meat in there, and cook until the meat is ready.
Oh, add the eggplant too. Cook until that’s to your desired level of tenderness.
Add the rest – the coconut cream, the basil, the kaffir lime leaves. Cook for another couple of minutes, then enjoy.