Ingredients CardThai Green Curry4 servings Green Curry Paste ≈ 3.5 gcoriander seeds≈ 2 gcumin seeds≈ 1.5 gwhite peppercorns15 ggreen Thai chilies or serrano peppers, finely chopped, seeded if you like15 gmilder long green chilies, finely chopped≈ 5.5 gcoarse salt≈ 7.5 gThai basil leaves, finely julienned≈ 13 glemongrass, bottom half of the stalk only, thinly sliced≈ 9 ggalangal, finely chopped≈ 4 gmakrut lime zest (or the zest of half a lime), finely chopped6 gcilantro roots (or 4 cilantro stems), finely chopped≈ 30 gshallots, finely chopped≈ 17 ggarlic, finely chopped≈ 6 gfermented shrimp paste (gapi) Green Curry ≈ 170 gcoconut milk, for frying the paste455 gboneless, skinless chicken thighs, cut into 2.5 cm pieces≈ 240 gunsalted chicken stock≈ 225 gcoconut milk≈ 23 gpalm sugar (or light brown sugar), finely chopped≈ 27 to 36 gfish sauce≈ 2.5 gmakrut lime leaves225 gThai eggplants≈ 30 gred bell pepper, julienned≈ 20 gThai basil leavessteamed jasmine rice, for serving, to taste Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
