Ingredients
- chili peppers 50.0 g
- shallots 30.0 g
- garlic 15.0 g
- lemongrass 20.0 g
- ground cumin 1.0 tsp
- ground coriander 1.0 tsp
- lime 15.0 ml
- ground black pepper 0.5 tsp
- chicken fillet 400.0 g
- canned coconut milk 400.0 ml
- eggplant 200.0 g
- basil 10.0 g
- fish sauce 20.0 ml
- white sugar 10.0 g
- coconut oil 15.0 ml
- white rice 250.0 g
- Water 450.0 ml
Cooking Instructions
Remove the seeds from the green chili peppers and roughly chop them along with shallots and garlic.
Peel the tough outer layers of the lemongrass and finely slice the tender white inner core.
Place the chilis, shallots, garlic, lemongrass, cumin, coriander, black pepper, and lime juice into a high-speed blender or mortar.
Process until a smooth, vibrant green paste forms. Set aside.
Slice the chicken fillet into thin bite-sized strips. Wash your hands and all surfaces immediately after handling raw poultry.
Dice the eggplant into small cubes and pluck the basil leaves from the stems.
Heat coconut oil in a large wok or pot over medium heat and add the prepared Green Chili Paste.
Sauté the paste for 2 minutes until fragrant, then slowly whisk in the coconut milk.
Add the chicken strips and eggplant. Simmer gently for 10-12 minutes at 85°C until the chicken is cooked through and eggplant is tender.
Stir in the fish sauce and sugar to balance the flavors.
Fold in the fresh sweet basil leaves just before serving so they wilt slightly but retain their color.
Rinse the white rice under cold water until the water runs clear to remove excess starch.
Combine rice and water in a saucepan and bring to a boil over high heat.
Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
Remove from heat and let sit covered for 5 minutes, then fluff with a fork and serve alongside the curry.