Ingredients CardThai Green Curry2 servings Green Curry Paste ≈ 2 gcoriander seeds≈ 1 gcumin seeds≈ 0.7 gwhite peppercorns7.5 ggreen Thai chilies or serrano peppers, finely chopped, seeded if you like7.5 gmilder long green chilies, finely chopped≈ 2.5 gcoarse salt≈ 4 gThai basil leaves, finely julienned≈ 6.5 glemongrass, bottom half of the stalk only, thinly sliced≈ 4.5 ggalangal, finely chopped≈ 2 gmakrut lime zest (or the zest of half a lime), finely chopped3 gcilantro roots (or 4 cilantro stems), finely chopped≈ 15 gshallots, finely chopped≈ 8.5 ggarlic, finely chopped≈ 3 gfermented shrimp paste (gapi) Green Curry ≈ 85 gcoconut milk, for frying the paste225 gboneless, skinless chicken thighs, cut into 2.5 cm pieces≈ 120 gunsalted chicken stock≈ 115 gcoconut milk≈ 12 gpalm sugar (or light brown sugar), finely chopped≈ 13 to 18 gfish sauce≈ 1.5 gmakrut lime leaves115 gThai eggplants≈ 15 gred bell pepper, julienned≈ 10 gThai basil leavessteamed jasmine rice, for serving, to taste Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
