Recipe: Soi 38’s Warming Green Chicken Curry with Eggplant

Thai Australian chef Terry Intarakhamhaeng is known for creating rich and balanced curries that celebrate the intricacies of Thai regional cuisine. One of his most beloved dishes is his gaeng rawang gai, a green chicken curry with eggplant, turmeric and zingy makrut lime leaf.

Adelaideans can pick up the curry at Soi 38’s winter curry nights but, if enjoying this curry one night a week isn’t enough, here’s the recipe to make it whenever you want.

Soi 38’s Gaeng Rawang Gai

Serves 2
Preparation time: 5 minutes
Cooking time: 25 minutes

Ingredients:

Curry paste
6 cloves of peeled garlic
2 shallots
6 Thai green chillies
2 long green chillies
½ cup lemongrass, sliced
1 tbsp fresh turmeric, sliced
1 tbsp makrut lime zest
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp salt
1 tsp shrimp paste
White pepper, ground

2 tbsp vegetable oil
150g chicken thigh fillets (with the skin on)
1 cup coconut milk
1 tbsp lemongrass, finely sliced
¼ tsp salt
1½ tbsp fish sauce
1 tbsp palm sugar
6 Thai eggplants, halved
6 makrut lime leaves
1 long red chilli, sliced

Method

Prepare curry paste by gently pounding all the ingredients in a mortar and pestle until they are combined in a smooth paste. Place the paste to one side.

Place a frying pan over medium heat. Add the vegetable oil, followed by the chicken thigh fillets.
Toss chicken until it is 50 per cent cooked, then add coconut milk, lemongrass and salt.

Add curry paste to the fry pan and stir until curry paste combines. Reduce the heat to a simmer, season with fish sauce and palm sugar.

Once the palm sugar is dissolved, add Thai eggplant, makrut lime leaves and red chilli and cook for a further five minutes.

Taste and adjust the seasoning. Then it is ready to serve.

@soi.38