Green Curry With Chicken and Baby Eggplants

Ingredients

• 1 lb chicken breast, thinly sliced
• 1 tablespoon corn oil
• 1 recipe green curry paste (see below)
• 2 cups coconut milk
• 1 cup chicken stock
• 4 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2 baby eggplants, cut in bite sized pieces
• 10 pieces cherry eggplants, if available
• 2 cups sweet basil
• 3 kaffir lime leaves
• 1 tablespoon fresh red chili pepper, shredded

For Curry Paste

• 1/2 cup fresh green finger hot chili, minced
• 2 tablespoons shallots, thinly sliced
• 2 tablespoons garlic, minced
• 1 tablespoon galangal, minced
• 2 tablespoons lemongrass, minced
• 1 tablespoon cilantro, minced
• 2 teaspoons shrimp paste
• 2 teaspoons salt
• 1 tablespoon coriander seed
• 2 teaspoons cumin seeds
• 1/2 cup water

Directions

1. 1

   Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.

2. 2

   Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.

3. 3

   Combine the sliced chicken breast and the curry paste in a pan over high heat. Stir the chicken mixture until the chicken is nearly done.

4. 4

   Add the coconut milk, chicken, stock, fish sauce, and palm sugar, and let simmer until the chicken is done.

5. 5

   Add the eggplants and cook on very low heat until just done, about 2 minutes.

6. 6

   Turn off the heat and add the basil leaves, kaffir lime leaves, and shredded chilies. Let sit a few minutes before serving.