Ingredients CardThai Green Curry4 servings Green Curry Paste 2 tspcoriander seeds1 tspcumin seeds½ tspwhite peppercorns15 ggreen Thai chilies or serrano peppers, finely chopped, seeded if you like15 gmilder long green chilies, finely chopped1 tspcoarse salt15 leavesThai basil leaves, finely julienned3 tbsplemongrass, bottom half of the stalk only, thinly sliced1 ½ tbspgalangal, finely chopped2 tspmakrut lime zest (or the zest of half a lime), finely chopped2cilantro roots (or 4 cilantro stems), finely chopped3 tbspshallots, finely chopped2 tbspgarlic, finely chopped1 tspfermented shrimp paste (gapi) Green Curry ¾ cupcoconut milk, for frying the paste1 lbboneless, skinless chicken thighs, cut into 2.5 cm pieces1 cupunsalted chicken stock1 cupcoconut milk2 tbsppalm sugar (or light brown sugar), finely chopped1 ½ to 2 tbspfish sauce5 leavesmakrut lime leaves0.5 lbThai eggplants¼red bell pepper, julienned1 cupThai basil leavessteamed jasmine rice, for serving, to taste Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
