Green Curry
2 to 3 green chilis
1 to 2 stems lemon grass
1/2 cup kaffir lime peel
1 tablespoon coriander seed
1 garlic clove
1 small red onion
salt and pepper to taste
3 1/2 ounces shrimp paste
10 1/2 ounces sliced chicken or beef
9 ounces coconut milk
3 1/2 ounces eggplant
3 kaffir lime leaves
1 cup sweet basil leaves
2 tablespoons nam pla
1 tablespoon sugar
1 tablespoon cooking oil
Pour the oil in a saucepan and preheat. Put all the spices in it and stir fry until the oil appears on the surface. Add the meat and stir to cook well. Then add the coconut milk and bring them into a boil. Add the eggplant, the kaffir lime leaf, the sweet basil leaf, the nam pla and the sugar. Bring into the boil again and finish. Serve hot.
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