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To make the green curry paste: Combine green chilies, red chilies, lemongrass, galangal, shallots, garlic, kaffir lime leaves, cilantro, white peppercorns, ground cumin, ground coriander, and shrimp paste in a food processor or mortar and pestle. Process or pound until a smooth paste forms. This may take several minutes.

Heat coconut oil in a large pot or Dutch oven over medium heat. Add the prepared green curry paste and sauté for 3-5 minutes, stirring constantly, until fragrant. This step is crucial for developing the flavor of the paste.

Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.

Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld and the chicken to cook through.

Stir in the fish sauce, palm sugar, eggplant, and bamboo shoots. Continue to simmer for another 5-7 minutes, or until the eggplant is tender.

Add the sliced bell pepper and cook for 2-3 minutes, just until it's slightly tender-crisp. Stir in the fresh basil leaves and lime juice. Remove from heat immediately.

Taste and adjust seasoning if necessary. Serve hot over cooked jasmine rice.


To make the green curry paste: Combine green chilies, red chilies, lemongrass, galangal, shallots, garlic, kaffir lime leaves, cilantro, white peppercorns, ground cumin, ground coriander, and shrimp paste in a food processor or mortar and pestle. Process or pound until a smooth paste forms. This may take several minutes.

Heat coconut oil in a large pot or Dutch oven over medium heat. Add the prepared green curry paste and sauté for 3-5 minutes, stirring constantly, until fragrant. This step is crucial for developing the flavor of the paste.

Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.

Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld and the chicken to cook through.

Stir in the fish sauce, palm sugar, eggplant, and bamboo shoots. Continue to simmer for another 5-7 minutes, or until the eggplant is tender.

Add the sliced bell pepper and cook for 2-3 minutes, just until it's slightly tender-crisp. Stir in the fresh basil leaves and lime juice. Remove from heat immediately.

Taste and adjust seasoning if necessary. Serve hot over cooked jasmine rice.
