servingservings

Ingredients

  • 1 tbsp peppercorns
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 112 gram Thai green chilies
  • 1 bunch spring onions, will use green part only
  • 1 thumb-size piece galangal
  • 5 washed coriander roots
  • 1 kaffir lime
  • 2 lemongrass stalks
  • 1 tsp sea salt
  • 1 tbsp dried shrimp paste
  • 500 ml water
  • 20 kaffir
  • 20 raw prawns, remove its heads and shells keep tail intact
  • 250 ml canned coconut milk
  • 2 cups approx low FODMAP fish or chicken stock
  • 8 Thai eggplants
  • Salt, to taste
  • 10 stalks of Thai sweet basil
  • 2 long red chilies and slice them finely
  • 2 cups cooked Jasmin rice

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Step 1: Start with a curry paste for that heat frying pan over medium heat. In the dry pan add peppercorns, coriander seeds, and cumin seeds. Heat it for a while and remove it when it is fragrant.
  2. Step 2: Grind all the heated ingredients into a powder by spice grinder or use Thai tools mortar and pestle.
  3. Step 3: Start chopping chilies, spring onions, galangal, coriander roots, kaffir lime peel, and lemongrass.
  4. Step4: Spices, chopped ingredients, and salt are put together in a mortar using a large one and pestle and pound until it has turned into a paste. This will time taking process may take around an hour. Or Step 4: An alternate is you can place all the ingredients in a high-powered blender and blitz until all combine and get smooth.
  5. Step 5: After making paste add shrimps paste and pound or blitz until both are combined.
  6. Step 6: Set curry paste aside for a while will use later for making curry.
  7. Curry: Step 1:Take a large pot put water, green curry paste, and kaffir lime leaves. Place the pot on heat and bring it to boil then reduce the heat and cook till the sauce gets thickened.
  8. Step 2: Add eggplants, prawns, coconut milk, and stock. Bring it to a boil after that cook until prawns and eggplants are completely cooked.
  9. Step 3: Taste it and add salt if necessary and just before serving stir it well with basil and red chilies.
  10. To Serve: For a good experience serve it with jasmine rice and spoons to mop up the delicious curry sauce.

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