Ingredients CardThai Green Curry8 servings Green Curry Paste 20 mlcoriander seeds10 mlcumin seeds5 mlwhite peppercorns30 ggreen Thai chilies or serrano peppers, finely chopped, seeded if you like30 gmilder long green chilies, finely chopped10 mlcoarse salt30 leavesThai basil leaves, finely julienned89 mllemongrass, bottom half of the stalk only, thinly sliced44 mlgalangal, finely chopped20 mlmakrut lime zest (or the zest of half a lime), finely chopped4cilantro roots (or 4 cilantro stems), finely chopped89 mlshallots, finely chopped59 mlgarlic, finely chopped10 mlfermented shrimp paste (gapi) Green Curry 355 mlcoconut milk, for frying the paste905 gboneless, skinless chicken thighs, cut into 2.5 cm pieces475 mlunsalted chicken stock475 mlcoconut milk59 mlpalm sugar (or light brown sugar), finely chopped44 to 59 mlfish sauce10 leavesmakrut lime leaves455 gThai eggplants½red bell pepper, julienned475 mlThai basil leavessteamed jasmine rice, for serving, to taste Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
