Thai Green Curry With Aubergine - recipe BBC Good Food

Serves 4

350 gms chicken - boneless or with bones - cut into 1" pieces
150 gms small aubergines (baingan) - peeled and cut into ¼” thick slices, see note
green curry paste (given below)
2 cups ready-made coconut milk
1 tsp salt, 1 tsp brown sugar/gur, 10-12 basil leaves chopped
2 tbsp fish sauce, 2-3 lemon leaves
2-3 green/red chilies - slit long for garnishing

GREEN CURRY PASTE

2 tsp coriander (dhania) seeds, 1 tsp peppercorns (about kali Mitch)
1 tsp cumin seeds (jeera) - roasted, 1 tsp fennel (saunf)
12 green chilies - chopped
¼ cup fresh basil leaves, ¼ cup chopped coriander leaves
½ onion - chopped, 1 tsp salt, ½ tsp grated nutmeg (jaiphal)
4 flakes garlic
2 thin slices of ginger, preferably galangal - chopped
1 stick lemongrass (use only the lower portion) - cut into pieces, discard the leaves

For the green curry paste, dry roast coriander, peppercorns, fennel, and cumin seeds for 2 minutes on a Tawa till fragrant but not brown. Put all other ingredients of the curry paste and the roasted seeds in a grinder and grind to a fine paste, using water.
Heat 3 tbsp oil in a pan. Add green curry paste. Fry for 2-3 minutes.
Add brinjals and chicken and again fry for 2-3 minutes.
Add ½ cup water, lower heat and simmer for 4-5 minutes or till chicken is nearly done.
Add salt, sugar, basil, fishsauce, lemon leaves, brinjal, and coconut milk.
Boil. Cook on low heat till brinjal and chicken are well cooked.
Garnish with chilies (long thin slices), basil leaves, and serve with boiled rice.

Note:

The Thais use the very small, marble-sized green brinjals, whole in their dishes, without peeling. However the ordinary purple onesavailable easily, can also be used. Peel and cut into slices.
For lemongrass, Discard 1" from the bottom of the lemongrass. Peel a few outer leaves. Chop into ½" pieces uptil the stem. Discard the upper grass-like portion.

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