Ingredients:

  • 20g fresh green bird's eye chilies, deseeded
  • 30g lemongrass, thinly sliced
  • 15g galangal, minced
  • 15g coriander root or stem, chopped
  • 9g garlic
  • 20g shallot, chopped
  • 5g shrimp paste
  • 5g toasted cumin seeds
  • 5g toasted coriander seeds
  • 3g white pepper
  • 1.5g salt
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp neutral oil
  • 15g palm sugar
  • 30ml fish sauce
  • 4 kaffir lime leaves, torn
  • 1 cup Thai eggplant, quartered
  • 1 cup bamboo shoots, sliced
  • 1 red bell pepper, sliced into strips
  • 30g fresh Thai basil leaves
  • 15ml lime juice

Instructions:

  1. Prepare the curry paste by pounding the green chilies, lemongrass, galangal, coriander root, garlic, shallot, shrimp paste, cumin, coriander seeds, white pepper, and salt in a mortar and pestle until a smooth paste forms.
  2. Heat the thick cream from the top of the coconut milk can in a wok over medium-high heat, stirring until the oil separates from the solids (cracking).
  3. Add the curry paste to the cracked cream and sauté for 2-3 minutes until aromatic.
  4. Add the sliced chicken breast and sear quickly until the outside is no longer raw.
  5. Pour in the remaining coconut milk and add the torn kaffir lime leaves, bringing the mixture to a gentle simmer.
  6. Add the Thai eggplant and bamboo shoots, simmering until the vegetables begin to soften.
  7. Stir in the palm sugar and fish sauce, adjusting the balance of salty and sweet to taste.
  8. Fold in the red bell pepper, lime juice, and fresh Thai basil leaves, removing from heat immediately to preserve the vibrant color of the basil.