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Printed at the current scale: 4 servings · Grams Only · front and back, more cards if it runs long

Thai Green Curry

4 servings · 4 × 6 in
Green Curry Paste
≈ 3.5 g coriander seeds
≈ 2 g cumin seeds
≈ 1.5 g white peppercorns
15 g green Thai chilies or serrano peppers, finely chopped, seeded if you like
15 g milder long green chilies, finely chopped
≈ 5.5 g coarse salt
≈ 7.5 g Thai basil leaves, finely julienned
≈ 13 g lemongrass, bottom half of the stalk only, thinly sliced
≈ 9 g galangal, finely chopped
≈ 4 g makrut lime zest (or the zest of half a lime), finely chopped
6 g cilantro roots (or 4 cilantro stems), finely chopped
≈ 30 g shallots, finely chopped
≈ 17 g garlic, finely chopped
≈ 6 g fermented shrimp paste (gapi)
Green Curry
≈ 170 g coconut milk, for frying the paste
455 g boneless, skinless chicken thighs, cut into 2.5 cm pieces
≈ 240 g unsalted chicken stock
≈ 225 g coconut milk
≈ 23 g palm sugar (or light brown sugar), finely chopped
≈ 27 to 36 g fish sauce
≈ 2.5 g makrut lime leaves
225 g Thai eggplants
≈ 30 g red bell pepper, julienned
≈ 20 g Thai basil leaves
steamed jasmine rice, for serving, to taste
forklet.co/r/NUzY9JFP?units=grams · v1
  1. Green Curry Paste Grind 3.5 g coriander seeds, 2 g cumin seeds and 1.5 g 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 5.5 g 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 7.5 g Thai basil leaves and pound to a fine paste.
  4. Add 13 g lemongrass, bottom half of the stalk only, 9 g galangal, 4 g makrut lime zest (or the zest of half a lime) and 6 g cilantro roots (or 4 cilantro stems) and pound until fine. 5 min to 10 min
  5. Add 30 g shallots, 17 g garlic and any remaining ground spices and pound into a smooth paste. 5 min
  6. Add 6 g fermented shrimp paste (gapi) and pound just to mix it in.
  7. Green Curry Bring 170 g 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 240 g unsalted chicken stock, 225 g coconut milk, 23 g palm sugar (or light brown sugar) and two thirds of the 27 to 36 g fish sauce. Twist 2.5 g 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 30 g red bell peppers to soften in the residual heat, then 20 g 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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