Ingredients CardThai Green Curry4 servings Green Curry Paste 10 mlcoriander seeds5 mlcumin seeds2.5 mlwhite peppercorns15 ggreen Thai chilies or serrano peppers, finely chopped, seeded if you like15 gmilder long green chilies, finely chopped5 mlcoarse salt15 leavesThai basil leaves, finely julienned44 mllemongrass, bottom half of the stalk only, thinly sliced22 mlgalangal, finely chopped10 mlmakrut lime zest (or the zest of half a lime), finely chopped2cilantro roots (or 4 cilantro stems), finely chopped44 mlshallots, finely chopped30 mlgarlic, finely chopped5 mlfermented shrimp paste (gapi) Green Curry 175 mlcoconut milk, for frying the paste455 gboneless, skinless chicken thighs, cut into 2.5 cm pieces235 mlunsalted chicken stock235 mlcoconut milk30 mlpalm sugar (or light brown sugar), finely chopped22 to 30 mlfish sauce5 leavesmakrut lime leaves225 gThai eggplants¼red bell pepper, julienned235 mlThai basil leavessteamed jasmine rice, for serving, to taste Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
