INGREDIENTS
200 g green curry paste
500 g chicken (sliced into bite sizes)
1 kg grated coconut, makes 2 ½ cups coconut cream and 5 cups coconut milk
1 ½ tsp palm sugar
300 g eggplants, cut into bite sizes
6 Thai chillies, julienned
7 Kaffir lime leaves, tear from stems
¼ cup basil leaves
5 tbsp fish sauce or to taste
Procedure
- Boil coconut cream.
- Fry curry paste with a little cooking oil; slowly add two cups coconut cream to the fried curry paste until it becomes aromatic. Let coconut cream turn into oil.
- Add chicken pieces until cooked, then add coconut milk.
- Put egg plants, Thai chillies, Kaffir lime leaves, basil in the curry; season with fish sauce sugar.
- Add the ½ cup coconut cream and bring to boil one last time.
Papaya Salad
(Som Tam)
Ready made salad dressing
½ cup tamarind paste
¼ cup vinegar
1 ½ cup sugar
½ cup palm sugar
2 tbsp fish sauce
2 tsp salt
Procedure
Mix all the above ingredients in a container. Bring to boil and let cool.
Ingredients for salad
1 cup grated green papaya
¼ cup grated carrot
2 tsp chopped garlic
1 tsp crushed and chopped chillies
2 tbsp small dried shrimps
¼ cup salad dressing (above)
¼ cup pieces of string beans, lightly crushed
¼ cup sliced tomatoes
1-2 tsp lemon zest, thinly sliced
2 tsp lemon juice
3 tbsp roasted peanuts
Procedure
- Prepare the above ingredients.
2. Pour the salad dressing over all the prepared ingredients and mix well.