Gaeng Keo Wan Gai

Ingredients:
To make the Green Curry Paste:
Green chillies 60 g
Shallots 100 g, peeled
Garlic 30 g, peeled
Lemon grass 40 g
Coriander root 40 g, skinned
Ginger 30 g, skinned
Galangal 30 g, skinned
Kaffir lime rind 10 g
Coriander powder 1 Tbsp
Cumin powder 2 tsp
Black peppercorns 1 tsp
Cloves 6
Nutmeg powder 1 tsp (optional)
Shrimp paste (belacan) 1 tsp
Salt 1 tsp
Oil 125 ml


Method:
1. Blend all the ingredients into a smooth paste.


To prepare the green chicken curry:
Cooking oil 3 Tbsp
Green curry paste prepared as above
Chicken 1.5 kg, cut into desired number of pieces
Fish sauce 4 Tbsp
Coconut milk 750 ml
Thai brinjals (aubergines) 300 g, halved or whole
Green peppercorns 100 g (optional)
Lemon grass 3 stalks, bruised
Green chillies 6, slit lengthwise
Kaffir lime leaves 5–6, torn
Sweet basil leaves a handful
Coconut cream 300 ml


Method:
1. Heat oil and sauté the green curry paste until oil separates. Add in the chicken pieces, fish sauce and the coconut milk.

2. Simmer until chicken is almost cooked. Add in the rest of the ingredients and simmer until the brinjals and the chicken is thoroughly cooked. Garnish with basil flowers.