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The Hirshon Thai Spicy Green Chicken Curry with Eggplant - แกงเขียวหวาน

The Hirshon Thai Spicy Green Chicken Curry with Eggplant – แกงเขียวหวาน

  • Author: The Generalissimo


Units Scale
  • For the green curry paste (เครื่องแกงเขียวหวาน):
  • 2 oz. tiny Thai green chilies (พริกขี้หนูเขียว)
  • 3 1/2 oz. jalapeño chilies (TFD change, original used all Thai green chilies – be warned that if you go the original route, it’s going to be thermonuclear-level spicy!)
  • 4 leaves Holy Basil (strongly preferred) or use regular basil and 1/8 tsp. Freshly-ground star anise
  • 1 head garlic, cloves separated and peeled
  • 3 small shallots, about 2 Tbsp. in total
  • 1 thumb-sized chunk of peeled galangal (ginger can be substituted if you can’t find fresh galangal)
  • 5 cilantro roots (if unavailable, use 5 small cilantro leaf sprigs)
  • 1 lime – just the zest, use a microplane if possible
  • 2 stalks lemongrass, root removed, top 2/3 discarded, first outer layers removed and very finely-minced
  • 1 Tbsp. white peppercorns, toasted in a dry skillet
  • 1 tsp. coriander seed, toasted in a dry skillet
  • 1 tsp. cumin seed, toasted in a dry skillet
  • 1/2 tsp. whole nutmeg, toasted in a dry skillet
  • 1 tsp. Kosher salt
  • 1 Tbsp. Thai shrimp paste
  • ***
  • For the green curry chicken:
  • 3 Tbsp. lard (strongly preferred) or sunflower oil
  • 14 1/2 oz. canned UNSWEETENED coconut cream, unshaken
  • All the green curry paste from recipe above
  • 1 cup unsweetened coconut milk (Chaokoh brand preferred)
  • 2 1/2 lb. whole chicken, cut into 12 pieces (traditional) or go with 1 1/2 lb. boneless skinless breast or thigh meat
  • 1 cup chicken stock, preferably homemade or a quality low-salt grocery brand like Swanson
  • 5 Tbsp. fish sauce (or to taste) (TFD prefers Red Boat 40 degree North brand)
  • 2 Tbsp. soft palm sugar
  • 4 Asian eggplants, chopped (if available, definitely use a combination of pea, apple and Asian eggplants for true authenticity)
  • 3 Tbsp. whole green peppercorns, brine drained (TFD very optional addition to classic recipe)
  • 15 makrut lime leaves, deveined and torn
  • 4 long red chilies of medium heat, whole or thinly-sliced (optional)
  • 1 1/2 cups (loosely packed) Thai basil, with flowering tops if possible
  • 1 cup (loosely packed) Italian basil
  • Steamed jasmine rice, to serve


  1. For curry paste, finely grind the herbs and spices with a mortar and pestle. Add remaining ingredients in decreasing order of toughness (start with whole spices, then lemongrass, then as you see fit) with salt, pounding them to a paste (alternatively, blend in a food processor until smooth, but the mortar and pestle will give you better color and fragrance).
  2. Heat lard in a large wok or saucepan over medium heat. Add curry paste and the head of coconut cream skimmed from top of can, and stir until fragrant and oil separates (12-15 minutes). Add coconut milk and simmer over low heat until thickened (30 minutes).
  3. Increase heat to high, add chicken and stock, cover with a lid and simmer, stirring occasionally, until chicken is cooked and flavour deepens (30 minutes if using a whole bird pieces with bone, FAR less if using boneless breast or thigh!). Add fish sauce, seasoning to taste, and stir in palm sugar and remaining coconut cream.
  4. Reduce heat to medium, then add eggplant to wok, and simmer until tender (5 minutes). Remove from heat, stir in lime leaf, peppercorn stems (if using) chili and basil (reserving a few stems for garnish), and serve with rice.

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