A Totally Underrated Thai Dish

By Pailin's Kitchen · 30 min

Ingredients

Instructions

1. Optional but recommended: pound the Thai basil, krachai (if using) and shrimp paste to a paste in a mortar, add the green curry paste and pound to combine. (Or blend these with some of the stock until smooth and add to the curry with the rest of the stock.)
2. In a heavy pot over medium heat, bring about ¾ cup of the coconut milk to a full boil. Add the curry paste and fry, stirring often, for 3 to 5 minutes, until oil separates from the paste. Deglaze with a little coconut milk or stock if it sticks.
3. Add the chicken thigh and stir to coat in the paste.
4. Add the chicken stock, the remaining 1 cup of coconut milk, the palm sugar and 1 tablespoon of the fish sauce. Bruise the makrut lime leaves, tear them into chunks, discarding the centre stems, and add to the pot. Bring to a simmer and cook gently for 10 to 15 minutes, until the chicken is fork-tender.
5. Cut the Thai eggplant into bite-sized pieces and keep them submerged in water until needed. (If using bamboo shoots, skip this and add them in the next step.)
6. Once the chicken is done, add the eggplant, pushing it into the curry for the first minute, then cook 2 minutes more, until a fork pierces it with slight resistance. If using bamboo shoots, add them now and heat for about a minute.
7. Turn off the heat. Stir in the red pepper and let it cook in the residual heat, then add the Thai basil and stir. Taste and adjust with more fish sauce as needed. Serve with jasmine rice.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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