Thai Yellow Curry

Curry Paste

1. Preheat the oven to 80°C fan-assisted.

2. Cut the chili peppers in half and remove the seeds. Place them in the oven, skin side up, during the following steps.

3. Peel the ginger and galangal and cut into 1 cm cubes.

4. Slice the shallots and garlic.

5. Gather all the curry paste ingredients (except the chili peppers) in a bowl.

Curry Chicken

1. Cut the onion into small pieces. Cut the eggplants and chicken into 2 cm cubes.

2. Heat the oil in a large pot over high heat.

3. Place the chili peppers with the rest of the curry paste ingredients in a blender. Blend into a paste.

4. Brown the onions, stirring regularly.

5. When they start to color slightly, add the curry paste and mix well.

6. After a few minutes, add the coconut milk. When it boils, add the eggplants.

7. After 15 minutes, add the chicken.

8. When the chicken is cooked through, add the sugar and fish sauce.

9. Reduce the sauce.

10. Once you reach the desired consistency, chop the cilantro and serve with the curry.