Thai Green Chicken Curry

The particular green color comes from the fiery hot Thai green chili pepper called prik kee noo. If this pepper is not available at your local store, substitute with your choice of green chili such as the equally hot Serrano pepper, medium hot jalapeño pepper or the mild Anaheim or poblano pepper.

Ingredients (serves 4-6):

To Cook in the Rice Cooker:

2 cups (rice measuring cup) Jasmine rice
Water to fill to water level 2 for "JASMINE" or 2 1/2 cups (rice measuring cup) water

For Paste:

1/4 tsp. cumin seeds, toasted
1/2 tsp. coriander seeds, toasted
1/4 tsp. white peppercorns, toasted
1 stalk lemongrass, white part only, thinly chopped
1 Tbsp. galangal (may substitute with ginger), chopped
1 small shallot, chopped
1 Tbsp. garlic, chopped
10 prik kee noo (Thai green chili pepper) (may substitute with small green chilies of your choice), chopped, adjust amount for preferred hotness
1/2 kaffir lime peel (may substitute with lime peel)
1 kaffir lime leaf, torn (optional)
1/2 tsp. kapi (Thai shrimp paste) (optional)
2 Tbsp. fresh coriander roots, chopped
10 Thai basil leaves (may substitute with basil leaves), chopped
1/2 tsp. sea salt

For Curry:

1 lb. boneless and skinless chicken breast, cut into bite-sized pieces
1-1/2 Tbsp. fish sauce
1 (14 oz.) can coconut milk
1 cup chicken stock
3-4 Thai eggplants (may substitute with small Asian eggplants), cut into bite-sized pieces
1 (8 oz.) can of sliced bamboo shoots, drained
2 tsp. palm sugar (may substitute with light brown sugar)
3 fresh kaffir lime leaves, torn (optional)
4 sprigs Thai basil leaves (may substitute with basil leaves), reserve stem for garnish
1/2 prik chee fah daeng (red mild chili) (may substitute with red bell pepper), sliced