Kaeng Paa Kai (Chicken Jungle Curry)

		CURRY PASTE
1 Tbs		lemon grass
3 Tbs		spring onions
2 Tbs		garlic
.25 cups		ginger
8 whole		dried red jalapeños chillies
1 tsp		green peppercorns
1 tsp		fermented shrimp paste
1 dash		fish sauce
		CURRY
1 kg		chicken breasts
.25 cups		fish sauce
3 cups		chicken stock
.5 cups		Thai eggplant
.5 cups		Thai jaleanas chillies
.5 cups		kaffir lime leaves
1 tsp		lime zest
1 can		coconut milk

1	Prep: Bruise and thinly slice lemon grass, crush dried chillies. Chop spring onions, garlic and ginger (peeled). Slice chicken into 30mm pieces and finely julienne the jaleanas.
2	First prepare the curry paste by grinding the ingredients to a fine paste in a mortar and pestle or food processor.
3	Heat a wok or large sauté pan over medium high heat, and then add a little oil peanut and sesame oil and stir fry the curry paste until aromatic. Add the chicken, and stir fry briefly and then add the remaining ingredients, except the lime leaves and the chicken stock, and stir fry until the chicken begins to change colour.
4	Add the stock, and cover, simmering until the chicken and the eggplant is cooked through. Spoon into containers, cool and freeze.
5	Defrost well before use. Bring to a simmer gently in large pan on stove and stir through the coconut milk. Simmer gently for a further 3 minutes. Serve in deep bowls accompanied by jasmine rice.

Servings: 4