Seafood Green Curry with Coconut Brown Rice

Ingredients

1. 600g seafood (mix of fish, squid and prawns)
2. 2 red chilli (sliced)
3. 500ml coconut milk (divided into 2 portions)
4. 4 green eggplants (quartered)
5. 3 kaffir lime leaves
6. ¼ cup pea eggplants
7. 3 tbsp fish sauce
8. 2 tbsp Thai palm sugar
9. 4 sprigs Thai Basil (leaves only)
10. 300ml water
11. 1 tbsp lime juice

Green Curry Paste

1. ½ tbsp coriander powder
2. ¾ tsp cumin powder
3. ¼ tsp ground black pepper
4. 2 coriander roots (chopped)
5. 20g galangal
6. 30g garlic
7. 60g shallots
8. 2 stalks lemongrass (chopped)
9. 3 kaffir lime zest (peeled with a knife)
10. ½ tsp shrimp paste
11. 12 green chilli padis (adjust to preference)
12. ¼ cup water

Coconut Rice

1. 250g Heavenly Brown Rice (washed and drained)
2. 600ml coconut water
3. 6 slices galangal
4. 3 kaffir lime leaves
5. 2 stalks lemongrass (bruised)
6. ½ tsp salt

Steps

1. Cook 250g Heavenly Brown Rice with 600ml coconut water, 6 slices galangal, 3 kaffir lime leaves, 2 stalks lemongrass (bruised) and ½ tsp salt in a rice cooker. Remove aromatics once rice is cooked
2. Blend green curry paste ingredients in a food processor to a fine paste. Set aside.
3. In a wok on medium heat, pour in the first portion of coconut milk. Reduce to half.
4. Add in the green curry paste, mix well and fry until fragrant and oil starts to separate.
5. Pour in the 2nd portion of coconut milk and 300ml water.
6. Add in the green eggplants and simmer until ¾ cooked.
7. Gently tear the kaffir lime leaves and add it in with the pea eggplants.
8. Season with 3 tbsp fish sauce and 2 tbsp Thai palm sugar.
9. Gently place in the seafood.
10. When the seafood is cooked, turn off the stove. Pour in the lime juice and add Thai basil leaves.
11. Serve with Heavenly coconut rice.