Picture Credit by Taiwanese in Thailand
綠咖哩雞，也是一道無需要多做介紹的料理，基本上來泰國玩，一定會吃上一次的咖哩。其實也沒有很複雜的做法，只有一些小地方需要注意就可以煮出漂亮的綠咖哩啦，以後就不用買現成的醬回家煮，自己煮不是更健康有趣嗎？
Green Chicken Curry, needless to introduce more. Basically, everyone will have a bite at least if visiting Thailand. it is not really complicated to cook, just some basic techniques you learnt from here, a perfectly beautiful green chicken curry will be presented on your table. No more buying ready-to-cook curry paste, do it on your own, get the fresh and healthy curry :)
材料介紹 (3-4人份) / Ingredients
(for 3-4 ppl)
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無骨雞腿肉
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200g
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Chicken thigh boneless
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椰奶
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500g
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Coconut Cream
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水
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250g
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Water
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泰式茄子
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150g
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Thai Eggplants
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水茄
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50g
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Pea eggplants
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泰國青檸葉
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3-5 pax
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Kaffir lime leaves
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紅辣椒
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1 pax
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Large red Chilies
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泰式甜羅勒
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10g
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Thai sweet basil
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魚露
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40g
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Fish sauce
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棕櫚糖
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30g
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Palm sugar
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綠咖哩醬 / Green Curry Paste
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綠色大辣椒
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70g
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Green large chilies
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綠色小辣椒
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20g
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Green bird eye chilies
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紅蔥頭
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50g
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Shallots
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大蒜
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15g
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Garlic
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南薑
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30g
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Galangal
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香茅
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30g
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Lemongrass
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新鮮姜黃
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10g
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Fresh turmeric
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香菜根
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10g
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Coriander roots
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蝦醬
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10g
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Shrimp paste
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泰式青檸皮
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1g
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Kaffir lime zest
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孜然粉
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2g
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Cumin powder
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香菜籽粉
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2g
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Coriander powder
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胡椒粉
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2g
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Pepper corn
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鹽巴
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2g
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Salt
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裝飾 / Garnish
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泰式甜羅勒葉
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2-3 pax
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Thai sweet basil
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紅辣椒（切絲）
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20g
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Large red chilies julienne
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做法：
1. 使用石缽或是食物調理機將綠咖哩醬的材料攪碎，越細越好。若不喜歡吃太辣的話，建議可以將辣椒的籽去除，保留辣椒皮及肉即可。
2. 雞腿肉切成一口大小。
3. 泰式茄子切成1/4大小，泡至鹽水中，以免氧化變黑。
4. 紅色辣椒對角切成小塊狀。
5. 水茄、泰式甜羅勒洗淨後備用。
6. 鍋中先放入50ml椰奶，煮沸後帶椰油分離後，加入綠咖哩醬中火慢炒，適時入椰奶以免過乾導致燒焦。由於綠咖哩醬中都是新鮮的食材，所以需要有耐心慢慢將其炒熟，如此一來才會有綠咖哩的香氣，以及漂亮的綠辣椒油。
7. 待綠咖哩醬炒熟，以及表面出現綠色的油，即可放入切好的雞腿肉中火拌炒至熟透。
8. 加入剩餘的椰奶及水，加熱沸騰。
9. 將切好的泰式茄子放入鍋子。注意：鍋中的液體需呈沸騰狀，並且持續攪拌咖哩與茄子，待茄子煮熟後即可停止攪拌，此動作非常重要，不然就是會得到一堆氧化變黑的茄子的咖哩。
10. 加入水茄煮熟後，即可放入紅辣椒及泰國青檸葉。
11. 確認咖哩的濃度，可加入椰奶或水調整。
12. 關火前放入泰式甜羅勒。
Process:
1. Using mortar and pestle or food processor to blend all the green curry paste ingredients, the smoother the better. The spiciness can be adjusted by removing the chilies seeds before blending.
2. Cut Chicken thigh into bite size.
3. Cut Thai eggplant into quarter, and soak in salty water to avoid oxidation.
4. Clean pea eggplant and Thai sweet basil, set them aside.
5. Add 50 ml coconut milk into pan and bring it to boil to spilt coconut oil. Put green curry paste after splitting oil and add coconut milk gradually to prevent burnt. Due to the ingredients of green curry paste are all fresh, it is required patience to cook slowly to get aroma and green chilies oil.
6. While the paste is nicely cooked with aroma and green oil on the surface, add cut chicken to cook through.
7. Add rest of coconut milk and water, and bring it to boil.
8. Put cut Thai eggplant into pan. PS: the liquor in the pan is required to be boiling and the eggplant is needed to be stirring all the time until it is cooked. It is really crucial to prevent getting black oxidation Thai eggplant.
9. Add pea eggplant to cook through and then add red chilies and kaffir lime leaves.
10. Check the consistency of curry, and it can be adjusted by adding coconut milk and water.
11. Add Thai sweet basil before turning the heat off.
1. Using mortar and pestle or food processor to blend all the green curry paste ingredients, the smoother the better. The spiciness can be adjusted by removing the chilies seeds before blending.
2. Cut Chicken thigh into bite size.
3. Cut Thai eggplant into quarter, and soak in salty water to avoid oxidation.
4. Clean pea eggplant and Thai sweet basil, set them aside.
5. Add 50 ml coconut milk into pan and bring it to boil to spilt coconut oil. Put green curry paste after splitting oil and add coconut milk gradually to prevent burnt. Due to the ingredients of green curry paste are all fresh, it is required patience to cook slowly to get aroma and green chilies oil.
6. While the paste is nicely cooked with aroma and green oil on the surface, add cut chicken to cook through.
7. Add rest of coconut milk and water, and bring it to boil.
8. Put cut Thai eggplant into pan. PS: the liquor in the pan is required to be boiling and the eggplant is needed to be stirring all the time until it is cooked. It is really crucial to prevent getting black oxidation Thai eggplant.
9. Add pea eggplant to cook through and then add red chilies and kaffir lime leaves.
10. Check the consistency of curry, and it can be adjusted by adding coconut milk and water.
11. Add Thai sweet basil before turning the heat off.
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