Thai Style Chicken Curry © TPH & llizard aka ejm 2000, 2002

Ingredients (serves 4) Preparation
  1. In a wok, fry the red dried chilies in oil until they are black.

  2. Add ginger and garlic and continue to fry until golden

  3. Add the ground coriander and cumin and continue to fry for 1 minute.

  4. Add chicken and fry until done.

  5. Add the soya sauce and all the vegetables and green chilies and fry for 2 or 3 minutes.

  6. Add coconut milk, lemon verbena (or lemon zest) and lime zest then simmer lightly until vegetables cook to desired consistency. Season with black pepper. Serve with steamed rice, adding the fresh leaves as a garnish. (It's the garnish that really makes the dish - so don't leave it out.)

Apparently a real Thai curry uses tiny eggplants that look like largish peas. We don't know where to get them yet so are using peas and regular eggplant instead.

It's better to make this curry in the morning of the day you are planning on having it so that the flavours have plenty of time to meld. Reheat it gently just before serving with plenty of rice.

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