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Thai Green Curry

12 servings

Green Curry Paste

  • 30 mlcoriander seeds
  • 15 mlcumin seeds
  • 7.5 mlwhite peppercorns
  • 45 ggreen Thai chilies or serrano peppers, finely chopped, seeded if you like
  • 45 gmilder long green chilies, finely chopped
  • 15 mlcoarse salt
  • 45 leavesThai basil leaves, finely julienned
  • 135 mllemongrass, bottom half of the stalk only, thinly sliced
  • 67 mlgalangal, finely chopped
  • 30 mlmakrut lime zest (or the zest of half a lime), finely chopped
  • 6cilantro roots (or 4 cilantro stems), finely chopped
  • 135 mlshallots, finely chopped
  • 89 mlgarlic, finely chopped
  • 15 mlfermented shrimp paste (gapi)

Green Curry

  • 530 mlcoconut milk, for frying the paste
  • 1360 gboneless, skinless chicken thighs, cut into 2.5 cm pieces
  • 710 mlunsalted chicken stock
  • 710 mlcoconut milk
  • 89 mlpalm sugar (or light brown sugar), finely chopped
  • 67 to 89 mlfish sauce
  • 15 leavesmakrut lime leaves
  • 680 gThai eggplants
  • ¾red bell pepper, julienned
  • 710 mlThai basil leaves
  • steamed jasmine rice, for serving, to taste
  1. Green Curry Paste Grind 30 ml coriander seeds, 15 ml cumin seeds and 7.5 ml white peppercorns to a fine powder in the mortar or a spice grinder and set aside. 3 min
  2. Pound 45 g green Thai chilies or serrano peppers and 45 g milder long green chilies with 15 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 45 leaves Thai basil leaves and pound to a fine paste.
  4. Add 135 ml lemongrass, bottom half of the stalk only, 67 ml galangal, 30 ml makrut lime zest (or the zest of half a lime) and 6 cilantro roots (or 4 cilantro stems) and pound until fine. 5 min to 10 min
  5. Add 135 ml shallots, 89 ml garlic and any remaining ground spices and pound into a smooth paste. 5 min
  6. Add 15 ml fermented shrimp paste (gapi) and pound just to mix it in.
  7. Green Curry Bring 530 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 1360 g boneless, skinless chicken thighs and stir to coat it in the paste.
  9. Add 710 ml unsalted chicken stock, 710 ml coconut milk, 89 ml palm sugar (or light brown sugar) and two thirds of the 67 to 89 ml fish sauce. Twist 15 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 680 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 ¾ red bell peppers to soften in the residual heat, then 710 ml Thai basil leaves. Taste and add the rest of the fish sauce if needed. Serve with steamed jasmine rice, for serving.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)