Ingredients:
Green bell peppers: 10; Garlic cloves: 6; Shallots: 3; Ginger: 4cm square; Lemongrass: 2; Kaffir lime leaves: 2; Salad oil: 1-2 tablespoons; Black peppercorns: 1/2 teaspoon; Coriander seeds: 1 tablespoon; Fennel seeds: 1 teaspoon; Salt: 1 teaspoon; Cilantro: a handful; Chicken: 300g; Eggplant: appropriate amount; Green beans: appropriate amount; Coconut milk: 200ml; Fish sauce: 1 and 1/2 tablespoons; Sugar: 1 teaspoon.
Taste: Curry; Cooking method: Boiling; Time: Half an hour; Difficulty: Normal.
Detailed steps for cooking Thai Green Curry
Prepare all the ingredients for making the green curry paste, remove the seeds from the chili peppers, and only use the stems of the cilantro.
Chop the chili peppers, cilantro, ginger, garlic, and shallots, and finely chop the kaffir lime leaves and lemongrass. Put them in a blender, add 1-2 tablespoons of salad oil, 1 teaspoon of salt, and blend until smooth.
Put the black peppercorns, coriander seeds, and fennel seeds in a pan, heat over low heat for 1 minute to bring out the aroma.
Grind the spices in a mortar until they become a powder.
Put the ground spices in step 2, mix well with a blender, and make the green curry paste. The sauce can be sealed and stored in the refrigerator for about a week.
Prepare the soup ingredients, cut the chicken into strips, and shake the coconut milk evenly beforehand.
Heat a wok over high heat, add a tablespoon of salad oil, stir-fry the eggplant and green beans, season with salt, and set aside.
Then add another tablespoon of salad oil, turn to medium heat, add 3 to 4 tablespoons of green curry paste, and stir-fry until fragrant.
Pour in 200ml of coconut milk and 100ml of water, heat until boiling.
Add eggplant, green beans, sugar, and fish sauce, simmer over low heat for 2 minutes until the eggplant and green beans are soft.
Finally, add the chicken, simmer for 2 to 3 minutes, season with salt, and serve with cilantro leaves on top.
