Thailand is synonymous with curry and each region of the country has its distinctive version. This version of Chicken Curry is a classic that can be found throughout Thailand, using typical ingredients and simple techniques. People have a huge misconception that to prepare an intoxicatingly aromatic curry, a tremendous amount of time and effort is required. Nothing could be further from the truth. It’s all about having your ingredients ready to go. The great thing about this curry is that you can keep it in Tupperware in the refrigerator and it will still be good after several days. Some people argue that curry tastes even better after a few days since all the ingredients have had a longer time to marry.
10 cloves garlic
2 inch sized piece of fresh ginger peeled and roughly chopped
2 tablespoons lemongrass, finely minced
1/2 tablespoon red chili pepper (optional)
2 tablespoons olive oil
2 boneless, skinless chicken breasts, chopped into thin slivers
2 medium sized potatoes, peeled and chopped into bite-sized chunks
2 cups coconut milk
1 medium yellow or white onion, roughly chopped into bite-sized chunks
1 long Chinese eggplant, end trimmed off and chopped into bite-sized chunks
1 1/2 tsp curry powder
1/4 tsp white pepper
4 1/2 tablespoons fish sauce
Juice of 3/4 lime
2 teaspoon sugar
Using a mortar & pestle or food processor, grind the garlic, ginger, lemongrass and chili pepper into a smooth paste.
Using a wok or medium sized pot, heat the oil on high heat. Sauté the paste in the olive oil until fragrant, for 1 to 2 minutes. Add the chopped chicken and potatoes; stir thoroughly.
Add the coconut milk; stir again and bring to a vigorous boil then turn heat to medium and simmer for 15 minutes until the potatoes are fork tender and chicken is thoroughly cooked.
Add the onions, eggplant, curry powder, white pepper, fish sauce, lime juice and sugar. Stir gently until well mixed and simmer again for 5 minutes. Serve on warm Jasmine Rice.