-Fermented Rice Noodles (I can only find these in Thailand. If you are in the US, I'd recommend Vietnamese Green Tea Brown Rice Noodles.) *Prepare these ahead of time according to the manufacturer's directions.
-1 lb chicken (use bone-in chicken which gives curry it's rich flavor, like thighs, and legs... but breast can also be used)
-1 thinly sliced chili pepper (little red, very spicy, pepper)
-1 cup coconut milk
-1-2 tablespoons green curry paste (Some brands can be super spicy, start small and work your way up to your desired taste.)
-6-7 quartered eggplants
-2 tablespoons fish sauce (which is fermented sardines in saltwater)
-4-5 kaffir lime leaves
-1/4 cup pea eggplant
-1 tablespoon organic coconut palm sugar
-3 sprigs Thai basil (it has a bit of a black licorice taste)
-1 cup water
1. Prep the veggies! Slice and quarter the eggplants. Wash and pick the pea eggplants from their stems. Wash and pick the kaffir lime leaves by ripping the center stems from the leaves. Slice the chili thin, lengthwise. Wash and pick the Thai basil leaves from their stems.
2. Shake up your coconut milk so you use the water and cream part together. Pour half the coconut milk and all the green curry paste into a pot over medium/low heat. Mix the paste with the coconut milk well. Keep stirring to prevent the bottom from sticking and burning. Keep stirring until you see greenish oil form. The coconut oil is pulling the color and fragrance out from the spices.
3. Chop the chicken into slightly smaller pieces if necessary. Add the chicken into the curry mixture with the bones. Stir to coat the chicken for a couple minutes, until it is partially cooked.
4. Add the eggplant, but not the pea eggplants. Stir more.
5. Add the rest of the coconut milk and 1 cup of water. Let it simmer for 10 minutes or until the chicken is fully cooked.
6. Add the pea eggplants. Add seasonings, fish sauce, and palm sugar. The flavor should be salty with a hint of sweet.
7. Add the slivers of red chili pepper and kaffir lime leaves. Let it boil another 10 minutes.
8. Gently shred the chicken and pick out the bones. The chicken should basically fall apart.
9. When you are ready to serve the curry, add the Thai basil. Stir to mix the basiil in, and immediately turn off the heat to keep the basil green.
10. Quickly pour over a serving of noodles. Enjoy!
Ideas for Eating:
Really keep things green by eating this with a side of green mango (great fiber and so delicious!)
Try it for breakfast by making it into a skillet with scrambled eggs and rice.
I was forced into making my own laundry detergent today after realizing what I thought was detergent was in fact fabric softener. So, in a rush, I found a recipe online that uses Castile soap and baking soda to make laundry detergent. As my niece would refer to it, "hippy soap." It's so easy. Check it out! (It's number 2 on the list)