Gaeng Keo Wan Kai - Thai Green Curry Chicken

• 1-1/2 lbs (.7 kg). boned and skinned chicken cut into bite sized cubes
• 5 cups (1175 ml) coconut milk or (5 cups (1175 ml) warm water blended with 4 cups (950 ml) dried or fresh coconut; all squeezed through sieve to make milk)
• 1/2 lb (.2 kg). pea eggplant or baby new potatoes
• 1 tbsp (15 ml). chopped fresh cilantro
• 2 tbsp (30 ml). chopped fresh cilantro leaves
• 1 tbsp (15 ml). chopped freah cilantro roots or stems
• 3 garlic cloves, finely chopped
• 2 shallots, finely choped
• 2 inch piece of fresh lemongrass (center, chopped)
• 1 inch piece of fresh galangal or 1/2 tsp (2 ml) powder (this is a bittersweet rhizome that can be found in Thai markets)
• 1 tsp (5 ml). grated lime zest
• 1 tsp (5 ml). ground black pepper
• 1 tbsp (15 ml). each of coriander seed and cumin seed which has been roasted and crushed
• 1/2 tsp (2 ml). each of ground nutmeg and mace
• 5 fresh green chilies, seeded and chopped
• 2 tsp (10 ml). salt
• 1/2 tsp (2 ml). dried shrimp paste (called kapi in Thailand, it should be roasted for 10 min then crumbled when cooled)
• 4 tbsp (60 ml). water
• cilantro
• green chilies

1. Put all paste ingredients in blender and process until smooth.
2. Heat oil in pan over medium heat.
3. Add paste mixture and fry for 4 minutes, stirring continuously.
4. Add the chicken to the pan and stir until thoroughly coated.
5. Lower the heat, then simmer (covered) for 4 minutes.
6. Stir in coconut milk and simmer, stirring frequently, for 30 minutes.
7. Add the pea eggplants or potatoes and cook for 10 to 15 minutes, stirring, until tender.
8. Garnish with cilantro and green chilies then serve.

chicken, coconut milk, baby new potatoes, fresh cilantro, cilantro, cilantro roots, garlic, shallots, center, fresh galangal, lime zest, ground black pepper, cumin, nutmeg, green chilies, salt, shrimp, water, cilantro, green chilies

Taken from online-cookbook.com/goto/cook/rpage/0008D1 (may not work)