Green Curry

Whenever I see the small and round eggplant/aubergine/brinjal in the market, and if time permits to cook, I would grasp it for Green Curry.

I describe Green Curry as a family curry, as it is not spicy though is called “curry” and children can enjoy this aromatic curry with steam rice or bread. I would normally add in the usual purple elongated-shape and my favorite small and round (green/white/purple) eggplant. In Nyonya food, we used this small and round eggplant for “perut ikan” (pickled fish stomach with finely cut vegetables cook with spicy gravy) as well.

Ingredient (Curry Paste):

2 Tbsp dried shrimp - optional (soaked in water till soft, pounded)

2 tsp cumin seeds, finely pounded
1 tsp black peppercorns, finely pounded

8 (large) fresh green chilies, removed seeds and cut to big pieces
200g shallots, cut to big pieces
6 cloves (large)garlic
~ 5cm fresh galangal, roughly pounded
~ 20g fresh coriander leaves and stems (Chinese parsley), coarsely chopped
6 leaves kaffir lime leaves, coarsely chopped
3 stems lemon grass
2 tsp grated lime rind (optional)

2 Tbsp coriander powder

Method (pounded):

1. Fry pounded dried shrimp till fragrance but not brown.
2. Process pounded spices and dried shrimp in food processor for ~5sec. Add the remaining ingredients and process until mixture forms a smooth paste. (add ~ 50ml water if too dry to process.)

3. Mixed well with coriander powder.

Ingredients (chicken curry):

3 Tbsp cooking oil
1 (medium) onion (sliced)
1.5kg chicken thigh, cut into bite-sized pieces
200-300g egg plant or long beans (cut into 1½ inch)
6 leaves kaffir lime leaves
2 stems lemon grass
250ml water
1 Tbsp Thai fish sauce (or to taste)
1 Tbsp lime juice (or to taste)
2 tsp brown sugar (or to taste)
250ml thick coconut milk
5g fresh coriander leaves

Method:

1. Heat up oil, sauté curry paste at medium heat until lightly brown and fragrant.
2. Add sliced onion. Stir fry until soft.
3. Then add chicken pieces and egg plant/long beans. Stir until coasted well with curry paste.
4. Add kaffir lime leaves and lemongrass and stir well with the mixture.
5. Add water and heat till boiled. Then reduced heat, simmer for ~ 20minutes or until chicken is tender.
6. Then add fish sauce, lime juice and brown sugar to taste.
7. Lastly, add coconut milk. May sprinkle with fresh coriander leaves before serving.
8. Serve well with white rice or bread.