5-10 each, green chili
1 each, Jalapeno, seeded and chopped
1 Tbsp. cilantro root and stem, chopped
1 Tbsp. lemongrass, chopped
1 tsp. galangal root, chopped
1 tsp. cumin powder
1 tsp. coriander seed powder
½ tsp. white pepper powder
½ tsp. kaffir lime peel, chopped (substitute with lime peel)
3 each, kaffir lime leaves, finely chopped
10 clove, garlic
3 each, small shallot, chopped
1 tsp. salt
1 tsp. shrimp paste (optional)
1 13-16oz can of coconut milk, open the can and remove the solids from the top. The solids will be used for making Curry Paste and the liquid will be used later in making the curry itself.
1 curry paste from above
1 can, coconut milk (liquid only)
1 lbs. chicken, cut bite size
¼ – ½ cup, water
1 cup, eggplants (Thai round eggplants or Japanese eggplants)
1 cup, bamboo shoots
2 tsp. palm sugar
1-3 Tbsp. fish sauce
½ cup, Thai basil, picked
¼ cup, red bell pepper, julienne for garnish (optional)
1 each 8 oz. package, dried rice vermicelli (see cooking instruction the the package)
If you used used a blender, put the curry paste in a pot.
If you used mortal and pestle, add the paste and the coconut milk solids in the pot.
Medium heat, cook the paste until there is some fat floating on the top.
Add chicken and cook well, about 10 minutes, stir well.
add the coconut milk liquid and water, stir.
add the eggplants and bamboo shoots, stir.
cook about 10-15 minutes until the eggplants are soft but not mushy.
season with palm sugar and fish sauce.
turn off the heat and add Thai basil. Stir well.
Serve over rice vermicelli noodles and garnish with red bell pepper and basil.
note: it can be served along side Jasmine rice.