Thai Green Curry

Ingredients

• 4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR (Note 1)
• 1 quantity homemade green curry paste (Note 1)
• 2 large garlic cloves (, minced)
• 2 tsp fresh ginger (, finely grated)
• 1 tbsp lemongrass paste (Note 2)
• 2 tbsp vegetable oil
• 1 cup (250ml) chicken or vegetable broth, low sodium
• 400 g/14oz coconut milk (, full fat (Note 4)
• 1 - 3 tsp fish sauce *
• 1 - 3 tsp white sugar *
• 1/8 tsp salt *
• 6 kaffir lime leaves (, torn in half (Note 5)
• 350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6)
• 2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7)
• 1 1/2 cups snow peas (, small, trimmed)
• 16 Thai basil leaves (Note 8)
• Juice of 1/2 lime (, to taste)
• Crispy fried Asian shallots (, high recommended (Note 9)
• Thai basil or cilantro/coriander (, recommended)
• Green or red chillies slices (, optional)
• Steamed jasmine rice

Instructions

1. Heat oil in a heavy based skillet or pot over medium high heat.
2. Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
3. Add chicken broth and coconut milk, mix to dissolve paste.
4. Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
5. Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
6. Add kaffir lime leaves. Mix then bring to simmer.
7. Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
8. Add eggplants, cook 5 minutes until soft.
9. Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
10. Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
11. Serve curry over jasmine rice with garnishes of choice.