Green Curry Chicken

For the curry paste
1 tbsp lemon grass - finely chopped
1 tbsp black peppercorns
1 tbsp coriander root - finely chopped
2 tbsp shallots - coarsely chopped
2 tbsp garlic - coarsely chopped
10 small green chilies
1 tsp ground cumin seeds
1 tsp coriander seeds
1 tsp galangal - coarsely chopped
1 tsp kaffir lime peel - chopped

In a mortar pound all the ingredients together until a soft paste forms.

For the vegetable stock
5 cups water
1 medium onion - quartered
2 carrots - chopped
2 celery stalks - chopped
3-4 coriander stems and roots
1 tsp whole black peppercorns

In a large pan, boil all the ingredients together and simmer until reduced by about one fifth.

For the green curry
3 tbsp green curry paste
2 cans of coconut milk or 1/2 a fresh coconut - shredded
1/2 cup aubergine - diced
1/2 cup green aubergine - diced
1 cup button mushrooms
1/2 bowl bak choy (Chinese cabbage)
400 gms boneless chicken
1/2 cup vegetable stock
5-6 tsp cornflour
1 tbs sugar
2 lemon grass sticks cut in 1 inch length
4-5 kaffir lime leaves - coarsely chopped
3-4 small red or green chilies - sliced
15 Thai basil leaves

Heat the oil, add the curry paste,
briefly stir then add the coconut milk and stir well.

Add the aubergines, mushrooms and chicken pieces in turn,
stirring constantly.

Now add the sugar and vegetable stock,
stir and add the cornflour to thicken.

Cook on slow fire for some time and then mix in the lemon grass and kaffir lime leaves.

Once the chicken is done, stir in the chillies and Thai basil leaves,
bring to a boil and serve.

Courtesy: Chef Samir Modi,