Wash the cilantro well and chop roughly. Use the roots as well. Use only 5 cm from the root of the lemongrass. Remove the stem of the hot green chili peppers. Leave some basil for garnishing, and chop the rest. Roughly chop the onion.
Blend all the ★ ingredients in a food processor.
When it's smooth, the paste is done.
Roast the red pepper until the skin is blackened, and remove the skin. Slice thinly and put aside on a plate.
Cut the aubergine into large bite size chunks using a rolling cut. Cut the chicken into bite sizes.
Heat 3 tablespoons of vegetable oil (not listed) in a wok. Heat until it starts smoking, then add the aubergine and stir fry until lightly brown.
Add chicken and stir fry.
Add green curry paste (3 tablespoons) and fry for 1~2 minutes.
Add water and coconut milk. Bring it to the boil, reduce the heat to low and simmer for 2~3 minutes until smooth.
Transfer to a serving bowl. Put the red pepper strips and basil on top.
Story Behind this Recipe
Shop bought green curry paste became unsatisfactory for me. So I decided to make green curry paste myself.
You can freeze the leftover green curry paste. Divide into small portions and put in a plastic bag to freeze. You can fry straight from the freezer when you use it next time. - You can make the curry without lemongrass if you couldn't get hold of it. - Thai curry is different from Japanese curry. It is runny like soup. Also, the flavor won't improve after resting it overnight unlike Japanese curry, so eat it right away.