Thai Green Curry Chicken

• Gluten free

• Meat

  • 1 1/2 lbs Chicken thighs, boneless skinless

• Seafood

  • 1 2 inch cube Belacan

• Produce

  • 3 Bird's eye chilies, green
  • 4 stalks Cilantro
  • 2 tsp Coriander, ground
  • 1 inch Galangal or ginger, root
  • 3 cloves Garlic
  • 4 Kaffir lime, leaves
  • 2 stalks Lemon grass
  • 1/2 cup Pea eggplants
  • 2 Serrano chilies
  • 3 Shallots

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 1 tsp Peppercorns, black
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on rotinrice.com

Description

Ingredients

• 1 tbsp vegetable oil
• 1½ lbs (675g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup (240ml) coconut milk
• 4 kaffir lime leaves
• 1 tbsp fish sauce
• 1 tsp salt
• ½ cup (80g) pea eggplants
• 2 serrano chilies, cut into small pieces**
• 3 green bird’s eye chilies**
• 3 shallots, cut into small pieces
• 3 cloves garlic
• 4 stalks cilantro (coriander), including stems and roots
• 2 stalks lemon grass, slice bottom third into rings
• 1 inch galangal or ginger root
• ½ inch cube belacan (shrimp paste), toasted
• 1 tsp black peppercorns
• 3 tbsp vegetable oil
• 2 tsp ground coriander
• 1 tsp ground cumin

Directions

• Blend spice paste ingredients (except for ground coriander and cumin) with 2 tablespoons of water. Slowly add vegetable oil and blend until smooth.
• Transfer spice paste to a bowl. Mix in ground coriander and cumin.
• Heat oil in a medium sized pot and stir fry ground spice paste until fragrant, about 5 minutes.
• Add chicken and stir till chicken turns opaque, about 3 minutes.
• Pour in coconut milk
• Add kaffir lime leaves and fish sauce. When it comes to a boil, reduce heat, cover, and let it simmer for 10 minutes.
• Add salt and pea eggplants. .
• Cook for another 3 minutes. Turn off the stove.
• Allow curry to sit for 10 minutes before serving.