The Thai name of this dish literally means "sweet and sour chicken curry."
There is a very similar recipe for a red curry (Gaeng phed kai).
As always, the quantities are up to you.
15 to 30 fresh phrik ki nu (birdseye chiles)
10 cloves garlic, chopped
1 teaspoon chopped galangal
1 tablespoon thinly sliced lemon grass
1/2 teaspoon zest of "kaffir" lime (ordinary lime will do)
1 teaspoon chopped coriander (cilantro) root
5 white pepper corns
1 tablespoon roasted coriander seeds
1 teaspoon roasted cumin seeds
Dash of fish sauce
1 to 2 teaspoons fermented shrimp paste (kapi)
6 ounces chicken (in smallish bite-size pieces)
1/2 cup coconut milk
4 ounces Thai eggplant (these are small round eggplants)
2 kaffir lime leaves (or a little lime zest)
1 tablespoon sweet basil
2 tablespoons fish sauce
1 tablespoon palm sugar
Oil for cooking
1 to 3 tablespoons green curry paste
Curry Paste: Mix in a mortar and pestle or food processor. Will keep about a
month in a fridge. You can buy commercial green curry paste (Mae Ploy brand is quite
good), but as far as I am aware all commercial pastes contain MSG and preservatives.
The Curry: Cut the chicken up, then briefly fry the curry paste until fragrant,
reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking
until a thin film of oil appears on the surface.
Add the chicken and other ingredients except the eggplant. Bring to a boil and
cook until the chicken begins to change color. Adjust the flavors to suit yourself.
When it is at a boil again add the eggplant and continue till the chicken is cooked
Serve over rice, or in a serving bowl with other Thai dishes.
Posted by WingsFan91 at Recipe Goldmine 11/14/2001 6:24 pm.