Ingredients:
2 Tbsp Peanut or Corn oil
1 lb skinless boneless chicken breasts, cut into cubes (I also substitute leftover pork roast or tofu or use your favorite seafood.)
2 kaffir lime leaves, coarsely torn (I skip this, hard to find)
1 lemongrass stalk, finely chopped (asian market in Portsmouth always carries this, and you can grow it in your garden!)
1 cup canned coconut milk
16 baby eggplants, halved or 8 ping tung eggplants
2 tbsp Thai fish sauce
Fresh Thai basil sprigs to garnish
For the green curry paste:
16 fresh chili peppers (pick mild or super spicy ones, I love it spicy)
2 shallots, sliced
4 kaffir lime leaves
1 lemongrass stalk, chopped
2 garlic cloves, chopped
1 tsp cumin seeds
1 tbsp grated fresh ginger root or galangal
1 tsp grated lime rind
5 black peppercorns
1 Tbsp sugar
salt
2 Tbsp peanut or corn oil
First make the curry paste. Seed the chiles if you like and coarsely chop. Place all the paste ingredients, except the oil, in a mortar and pound with a pestle. Alternatively, process in a food processor. Gradually blend in the oil.
Heat the remaining 2 Tbsp of oil in a preheated wok or large, heavy-bottom skillet. Add 2 Tbsp of the curry paste and stir-fry briefly until all the aromas are released.
Add the chicken, lime leaves, and lemongrass and stir-fry for 3-4 minutes, until the meat is starting to color. Add the coconut milk and eggplants and let simmer gently for 8-10 minutes, or until tender.
Stir in the fish sauce and serve at once, garnished with Thai basil sprigs and lime leaves.