Ingredients CardThai Green Curry8 servings Green Curry Paste 1 ⅓ tbspcoriander seeds2 tspcumin seeds1 tspwhite peppercorns1 ozgreen Thai chilies or serrano peppers, finely chopped, seeded if you like1 ozmilder long green chilies, finely chopped2 tspcoarse salt30 leavesThai basil leaves, finely julienned6 tbsplemongrass, bottom half of the stalk only, thinly sliced3 tbspgalangal, finely chopped1 ⅓ tbspmakrut lime zest (or the zest of half a lime), finely chopped4cilantro roots (or 4 cilantro stems), finely chopped6 tbspshallots, finely chopped¼ cupgarlic, finely chopped2 tspfermented shrimp paste (gapi) Green Curry 1 ½ cupscoconut milk, for frying the paste2 lbboneless, skinless chicken thighs, cut into 2.5 cm pieces2 cupsunsalted chicken stock2 cupscoconut milk¼ cuppalm sugar (or light brown sugar), finely chopped3 tbsp to ¼ cupfish sauce10 leavesmakrut lime leaves1 lbThai eggplants½red bell pepper, julienned2 cupsThai basil leavessteamed jasmine rice, for serving, to taste Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
