Green Curry With Chicken And Thai Eggplant

• 2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces
• 1 tablespoon sliced galangal (kha)
• 1 teaspoon cumin
• 1/2 cup chopped fresh cilantro/coriander root (raak pak chee)
• 8 garlic cloves (kratiem)
• 10 green Thai chili peppers (prik khee noo)
• 10 green jalapeno peppers (prik chee fa)
• 1 teaspoon shrimp paste (gapi)
• 1 tablespoon chopped shallot
• 1/4 teaspoon minced kaffir lime skin (piew ma-grood)
• 2 cups (16 fl oz/500 ml) coconut milk
• 1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces
• 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
• 3 tablespoons sugar
• 1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo shoots
• 1/2 cup (4 fl oz/125 ml) coconut cream
• 6 fresh kaffir lime leaves (bai ma-grood)
• 1/4 cup sweet basil leaves (bai horapa)
• red jalapeno pepper (prik chee fa daeng), for garnish

1. How to cook:
2. 1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.
3. 2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add the eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.
4. SERVES 4
5. Thanks
6. Jenny
7. http://sellgoldfast.blogspot.com/

citronella, cumin, fresh cilantro, garlic, chili peppers, peppers, shrimp, shallot, lime skin, fish sauce, sugar, eggplant, coconut cream, fresh kaffir lime, sweet basil, red jalapeno pepper

Taken from www.epicurious.com/recipes/member/views/green-curry-with-chicken-and-thai-eggplant-50053255 (may not work)