I cooked enough for about a dozen portions, but I will present the recipe as cooked for 4.
Firstly, I made the green curry paste. Most people will just buy the paste, which is perfectly fine, but this time I made it fresh.
Ingredients (From top centre plate, clockwise):
1/4 of a cup of chopped garlic
10 hot green chillies (the little ones), unplugged.
3 table spoons of chopped challots (alt. onions)
1/2 teaspoon of cumin
Chopped coriander roots, 1/2 teaspoon lime rind, 1 teaspoon galangal (alt. lemongrass), 1/4 teaspoon pepper
5 unplugged, deseeded Jalapeno chillies (preferably green)
2 tablespoons of lemongrass
You should use teaspoon of shrimp paste too, but I substitued with soy sauce.
Get all these ingredients together and grind them witha mortar and pestle. Alternatively use a food processor to get it into a paste, which should look something like:
Now, onto the curry.
You will need:
250g chicken breast
Some combination of Coconut Cream/Coconut Milk/Milk adding up to 1.25 litres
1 large Aubergine
4 Jalapeno Chillies (Pref. Green)
4 tablespoons of thai fish sauce (alt. soy sauce)
1 tablespoon of sugar
Basil
The juice from the lime whose rind you used for the paste
Heat 500 ml of coconut cream (I used coconut milk) until it is boiling heavily
Add the curry paste and stir well, it should be nice and fragrant
Add the chicken and boil until cooked
Add 750 ml coconut milk (I used soy milk), the fish/soy sauce and the sugar, stir well.
Chop up the Eggplant into bitesizes, and add to the mix.
Boil for about 4 minutes - but be careful! Too little and it will be flavourless, too much and it will be soft. You will just have to use your judgement to see what amount of time is right. It shuld look something like:
I now like to leave the curry off the heat for an hour. I find this lets the various flavours infuse bet, leading to a tastier curry.
Meanwhile you should be cooking some carbs to accompany the curry. Rice is the norm, but I find couscous goes great. A dutiful host will provide his guests with an alternative:
Bring the soup back to the boil, add the chillies (deseeded and chopped), lime juice and basil.
Serve the rice/couscous one a plate, with a generous portion of curry in an accompanying bowl.
A fine English ale does go rather splendily with the dish.