#green curry recipe

FINAL FANTASY XV GREEN CURRY SOUP

“ Strength +160, HP +800, Fire Resistance +70″

As usual, the recipe is below the cut.

-MJ & K

Serves 2-3

• 2 cups coconut milk
  
• 1 cup chicken stock
  
• 1/3 cup green curry paste (*Recipe below*)
  
• 4 tsp palm sugar
  
• 2T fish sauce
  
• 6 kaffir lime leaves
  
• Salt and pepper
  
• 4 small Japanese eggplants, peeled and diced)
  
• 2 red bell peppers, sliced
  
• 4 chicken thighs, (boneless, skinless) diced into 1-inch pieces
  
• Fresh Thai basil leaves
  
• 1 long red chili, sliced diagonally

Bring the coconut milk and chicken stock to a boil over medium high heat. Add the curry paste and mix well until dissolved. Add the palm sugar, lime leaves, and fish sauce and mix again, allowing to cook for another 1 to 2 minutes until fragrant.

Add the chicken, peppers, and eggplant, and simmer for another 3-5 minutes - or until chicken is cooked, the eggplants are no longer buoyant, and the peppers have softened. Serve over rice and garnish with chilies, sliced basil, and extra fish sauce.   

Curry paste:

• 5T shallots
  
• 5T garlic, minced
  
• ½ tsp lime zest
  
• 2 stalks lemongrass, peeled to the bulb and chopped
  
• 4 slices galangal
  
• ¼ tsp peppercorns
  
• 20 green birds-eye chilies
  
• 1 tsp shrimp paste
  
• 1T cilantro stems and a handful of leaves (or 10 coriander roots)
  
• 10 Thai basil leaves
  
• 1 tsp cumin seeds
  
• 3T olive oil

Combine all ingredients in a food processor and blend until the mixture blends into a smooth and bright green paste. This may take up to 5 minutes of constant blending.

Can be made up to a week in advance if refrigerated. If frozen it will keep for 2 months.