The Kaffir Lime Tree That I planted two years back has been thriving, though it was kept indoor during the winter, it still grows like crazy....
There is no better use of Kaffir Lime leaves than In green curry....
450-500 gm of chicken Thigh or breast (Cut into bite size)
1 1/2 cup of frozen coconut milk (or canned)
2-3 Kaffir lime leaves (Remove stem, and slice thin)
6-7 Thai green brinjal ( I used Indian brinjal)
1/2 tsp Coriander Powder
1/2 tsp Cummin Powder
1/2 tsp Black/White pepper powder
1 tbsp Fish Sauce or to taste ( Can be substitute with salt)
2 tbsp Lime/Lemon Juice
1 tsp Palm sugar/brown sugar Optional
Green Curry Paste：（For two times cooking）
2 Lemon grass （Remove outer layer use only 3-4 inches of the whitish part）
1 inch of Galangal or ginger root
1/2 cup of Thai basil
4-5 Kaffir lime leaves (Remove stem)
6-7 Coriander roots （Or use coriander stem plus leaves as subtitute）
7-8 Cloves of garlic
6-7 Thai Chili (reduce to half for lesser heat)
1 tsp Belachan or shrimp paste
1/4 Cup of water
2 tbsp Oil
Grind all ingredients listed under Green Curry paste using a food processor, if mortar and pestle being used, remove water and oil from the ingredients.
Remove stem from kaffir lime leaves, slice thinly and keep aside.
Marinate chicken with a pinch of black pepper powder and some salt for 10 minutes.
In a cooking pot, add 2 tbsp of oil, at medium heat, add coriander powder, cumin powder and black pepper powder, stir it slightly and add 4-5 tbsp of green curry paste, keep cooking for about 2-3 minutes or until fragrant, add the chicken pieces, stir well.
Add 1 cup of coconut milk, bring to boil and add brinjal, cover and continue cooking at medium heat for 8-10 minutes or until brinjal become soft.
Add sliced kaffir lime leaves, lemon/lime juice and fish sauce to season, add remaining 1/2 cup of coconut milk before turning off the stove.
This curry taste better if you let it sits for 10 minutes before serving.
Yummy Thai green curry.
中文版，For Chinese, Click --》 Thai Green Curry Chicken