Ingredients CardThai Green Curry8 servings Green Curry Paste ≈ 7 gcoriander seeds≈ 4 gcumin seeds≈ 3 gwhite peppercorns30 ggreen Thai chilies or serrano peppers, finely chopped, seeded if you like30 gmilder long green chilies, finely chopped≈ 11 gcoarse salt≈ 15 gThai basil leaves, finely julienned≈ 25 glemongrass, bottom half of the stalk only, thinly sliced≈ 18 ggalangal, finely chopped≈ 8 gmakrut lime zest (or the zest of half a lime), finely chopped12 gcilantro roots (or 4 cilantro stems), finely chopped≈ 60 gshallots, finely chopped≈ 34 ggarlic, finely chopped≈ 12 gfermented shrimp paste (gapi) Green Curry ≈ 340 gcoconut milk, for frying the paste905 gboneless, skinless chicken thighs, cut into 2.5 cm pieces≈ 480 gunsalted chicken stock≈ 450 gcoconut milk≈ 47 gpalm sugar (or light brown sugar), finely chopped≈ 54 to 72 gfish sauce≈ 5 gmakrut lime leaves455 gThai eggplants≈ 60 gred bell pepper, julienned≈ 40 gThai basil leavessteamed jasmine rice, for serving, to taste Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
