Ingredients CardThai Green Curry2 servings Green Curry Paste 5 mlcoriander seeds2.5 mlcumin seeds1 mlwhite peppercorns7.5 ggreen Thai chilies or serrano peppers, finely chopped, seeded if you like7.5 gmilder long green chilies, finely chopped2.5 mlcoarse salt7 ½ leavesThai basil leaves, finely julienned22 mllemongrass, bottom half of the stalk only, thinly sliced11 mlgalangal, finely chopped5 mlmakrut lime zest (or the zest of half a lime), finely chopped1cilantro roots (or 4 cilantro stems), finely chopped22 mlshallots, finely chopped15 mlgarlic, finely chopped2.5 mlfermented shrimp paste (gapi) Green Curry 89 mlcoconut milk, for frying the paste225 gboneless, skinless chicken thighs, cut into 2.5 cm pieces120 mlunsalted chicken stock120 mlcoconut milk15 mlpalm sugar (or light brown sugar), finely chopped11 to 15 mlfish sauce2 ½ leavesmakrut lime leaves115 gThai eggplants⅛red bell pepper, julienned120 mlThai basil leavessteamed jasmine rice, for serving, to taste Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
