Green Curry

Ingredients

Green Curry paste, (depending on your taste) 4-5 Tablespoons

Chicken breasts 1 pound (500g)

Peanut Oil, (or neutral oil) 3 Tablespoons

Japanese Eggplant 2 each

Zucchini, (corgette) 2 each (small)

Bamboo shoots 4 ounces

Red Pepper 1 each (medium)

Spring onions 3 each (medium)

Kaffir lime leaf 3 each

Chicken Stock 2 ½ cups

Coconut milk 1 can

Fish sauce 1 teaspoon

Brown sugar, (to taste) 1 Tablespoon

Thai basil leaves ½ cup

Mini corn (optional) 1 cup

Procedure

1. Cut all the veggies and chicken into 1 inch (2.5cm) cubes.
2. Heat the oil in a saucepan. Add the chicken and 1 ½ Tablespoons of the curry paste. Sauté to brown the chicken, but not cooked throughout.
3. Remove the chicken and set aside.
4. Saute the veggies and set aside with the chicken.
5. Add lime leaf and chicken stock and coconut milk. Reduce the liquid by half.
6. Add the chicken, vegetables, and the rest of the curry paste back in and cook.
7. Put the fish sauce and brown sugar at the end to taste.
8. This may be made a day ahead, reheated and served over Jasmine rice.
9. Just before serving toss with the basil leaves saving some for garnish.

Cooking the Rice:

1. Cook the rice just as you would pasta. The best rice to use with the curry is Jasmine rice. You should use ½ cup (60-70g) per serving.