Ingredients CardThai Green Curry2 servings Green Curry Paste 1 tspcoriander seeds½ tspcumin seeds¼ tspwhite peppercorns7.5 ggreen Thai chilies or serrano peppers, finely chopped, seeded if you like7.5 gmilder long green chilies, finely chopped½ tspcoarse salt7 ½ leavesThai basil leaves, finely julienned1 ½ tbsplemongrass, bottom half of the stalk only, thinly sliced¾ tbspgalangal, finely chopped1 tspmakrut lime zest (or the zest of half a lime), finely chopped1cilantro roots (or 4 cilantro stems), finely chopped1 ½ tbspshallots, finely chopped1 tbspgarlic, finely chopped½ tspfermented shrimp paste (gapi) Green Curry ⅓ cupcoconut milk, for frying the paste0.5 lbboneless, skinless chicken thighs, cut into 2.5 cm pieces½ cupunsalted chicken stock½ cupcoconut milk1 tbsppalm sugar (or light brown sugar), finely chopped¾ to 1 tbspfish sauce2 ½ leavesmakrut lime leaves0.25 lbThai eggplants⅛red bell pepper, julienned½ cupThai basil leavessteamed jasmine rice, for serving, to taste Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
