This is a recipe that I’ve been working with since about 1986, when I started experimenting with Thai cooking.
It’s still evolving. I change it depending on what kind of eggplant is available, whether I can get whole bamboo shoots instead of sliced, whether I have the all-important kaffir leaves.
I serve with brown sticky rice, but jasmine rice is traditional and delicious—also easier to find.
Ingredients
- ¼ cup green curry paste
- 2 (13.5-ounce) cans of coconut milk
- ¼ cup fish sauce
- 2½ tablespoons palm sugar (brown sugar can be substituted)
- 4 slices galangal (a form of ginger)
- 1 stalk lemongrass, sliced in large pieces for later removal
- 5 kaffir leaves (zest and juice of 1 lime can be substituted)
- 1 teaspoon salt
- 2 serrano chilis, or 4 Thai chilis, julienned finely (divided)
- 2 cups Thai eggplant, cut in bite-sized chunks (Substitute Japanese eggplant or another variety if not available)
- 1 pound chicken thighs and breasts, cut into bite-size pieces and lightly salted
- 1 large red bell pepper, seeded and julienned
- 1 cup shiitake mushrooms, sliced
- 1 cup loosely packed Thai basil leaves (sweet basil can be substituted), divided
- 1 (8-ounce) can sliced bamboo shoots, drained
- 2 serrano chilis, chopped
- ¼ cup chopped peanuts
- ¼ cup chopped cilantro
- soy sauce
- ⅛ cup sambal oelek
Preparation
Prep all ingredients as indicated and have ready.
Heat a wok on high. Add curry paste and fry for 1 minute, stirring. Add coconut milk, fish sauce, sugar, galangal root, lemongrass, kaffir leaves, salt and half the chilis; bring to a boil. Add eggplant and simmer, covered, for 6 minutes. Add chicken, red bell pepper, mushrooms and half the basil. Simmer, covered for 10 minutes. Add bamboo shoots, remaining basil and chilis and simmer for 2 minutes, until eggplant is tender and chicken is cooked. Serve with additional chopped chilis, chopped peanuts, cilantro, soy and sambal oelek or chili sauce of your choice.
