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Thai Green Curry

4 servings · 4 × 6 in
Green Curry Paste
10 ml coriander seeds
5 ml cumin seeds
2.5 ml white peppercorns
15 g green Thai chilies or serrano peppers, finely chopped, seeded if you like
15 g milder long green chilies, finely chopped
5 ml coarse salt
15 leaves Thai basil leaves, finely julienned
44 ml lemongrass, bottom half of the stalk only, thinly sliced
22 ml galangal, finely chopped
10 ml makrut lime zest (or the zest of half a lime), finely chopped
2 cilantro roots (or 4 cilantro stems), finely chopped
44 ml shallots, finely chopped
30 ml garlic, finely chopped
5 ml fermented shrimp paste (gapi)
Green Curry
175 ml coconut milk, for frying the paste
455 g boneless, skinless chicken thighs, cut into 2.5 cm pieces
235 ml unsalted chicken stock
235 ml coconut milk
30 ml palm sugar (or light brown sugar), finely chopped
22 to 30 ml fish sauce
5 leaves makrut lime leaves
225 g Thai eggplants
¼ red bell pepper, julienned
235 ml Thai basil leaves
steamed jasmine rice, for serving, to taste
forklet.co/r/NUzY9JFP?scale=1 · v1
  1. Green Curry Paste Grind 10 ml coriander seeds, 5 ml cumin seeds and 2.5 ml white peppercorns to a fine powder in the mortar or a spice grinder and set aside. 3 min
  2. Pound 15 g green Thai chilies or serrano peppers and 15 g milder long green chilies with 5 ml coarse salt until mostly fine. If the mixture gets wet and slippery, add some of the ground spices to soak up the liquid. 5 min
  3. Add 15 leaves Thai basil leaves and pound to a fine paste.
  4. Add 44 ml lemongrass, bottom half of the stalk only, 22 ml galangal, 10 ml makrut lime zest (or the zest of half a lime) and 2 cilantro roots (or 4 cilantro stems) and pound until fine. 5 min to 10 min
  5. Add 44 ml shallots, 30 ml garlic and any remaining ground spices and pound into a smooth paste. 5 min
  6. Add 5 ml fermented shrimp paste (gapi) and pound just to mix it in.
  7. Green Curry Bring 175 ml coconut milk, for frying the paste to a full boil in a heavy-bottomed pot over medium heat. Add all of the the green curry paste and fry, stirring often, until the coconut oil separates from the paste. If it sticks, loosen it with a splash of the remaining coconut milk or stock. 3 min to 5 min
  8. Add 455 g boneless, skinless chicken thighs and stir to coat it in the paste.
  9. Add 235 ml unsalted chicken stock, 235 ml coconut milk, 30 ml palm sugar (or light brown sugar) and two thirds of the 22 to 30 ml fish sauce. Twist 5 leaves makrut lime leaves to bruise them, tear them into pieces off the centre stem and drop them in. Bring to a simmer and cook gently until the chicken is tender. 10 min to 15 min
  10. Meanwhile, cut 225 g Thai eggplants into bite-size wedges, six to twelve per eggplant depending on size, and keep them in water so they do not brown.
  11. Drain the eggplant into the curry and push the pieces under for the first minute so they stay pale, then simmer about 2 min more.
  12. Turn off the heat, stir in ¼ red bell peppers to soften in the residual heat, then 235 ml Thai basil leaves. Taste and add the rest of the fish sauce if needed. Serve with steamed jasmine rice, for serving.
  • Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
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