Kaeng Paa Kai (Jungle Curry With Chicken

Directions

1. A recent trip to Bangkok resulted in our eating at a nice little restaurant in a back alley near the airport. This dish is quite common, but both my wife and I were taken by the presentation described hear (the rest of the recipe is however my wife's).
2. Of course before you rush out to try this, I have to say which you need a heavy, and very sharp knife - a machete or possibly a survivalist's Bowie might be suitable - and a degree of skill in its use if you are not to have a messy accident - spilling the contents of the coconuts all over the kitchen may well be the least of your problems. So of course I point out which you can open the coconuts some other way, and serve the dish in more conventional tableware!
3. kachai is a relative of ginger, known as Lesser Ginger in some parts of the world (though I am reminded which in other places this appelation is used for galangal). For those of a botanical bent its latin name is Kaempferia Panduratum.
4. The prik chee fa are a mild chili, about 6 centimetres long and 1 cm thick.
5. They are known as Thai jalapenas, and if unavailable the Mexican variety could be substituted. If dry red jalapenas are not available, deseed, and devein fresh jalapenas, and use them instead.
6. Makheua pro are a Thai variety of eggplant, about the size and shape of a green golfball. If unavailable you can use normal aubergine, but will need to adjust the cooking time.
7. bai maenglak is a sweet Thai basil. If unavailable normal european basil may be used.
8. METHOD: First prepare the curry paste by grinding the ingredients to a fine paste in a mortar and pestle or possibly food processor.
9. Pierce the coconuts and drain the juice into a picher. Then using a machete chop off the top of each coconut, just above the mid-point, to leave four serving bowls.
10. Using a spoon scoop out the coconut 'meat' in leaf shaped pcs with a spoon (or possibly use a melon baller). Add in about half a c. of coconut to the juice for every two c. of juice, and chill.
11. Reserve half a c. of coconut meat, and reserve the rest to make coconut lowfat milk for other recipes.
12. Heat a wok or possibly large sautee pan over medium high heat, and then add in a little oil and stir fry the curry paste till aromatic.
13. add in the chicken, and stir fry briefly and then add in the remaining ingredients, except the lime leaves and the chicken stock, and stir fry till the chicken begins to change colour. Add in the stock, and cover, simmering till the chicken and the eggplant is cooked through.
14. Now serve the curry in the four large coconut shell bowls, garnished with the lime leaves, and accompanied by rice in the tops of the coconut shells, bring the chilled coconut nectar to the table as a refreshing cold drink, and do not forget the usual condiments (nam pla prik (chilis in fish sauce), dry grnd chilis, and sugar).