Thai Green Curry
by Maya Lindqvist
2 servings
Green Curry Paste
- 1 tspcoriander seeds
- ½ tspcumin seeds
- ¼ tspwhite peppercorns
- 7.5 ggreen Thai chilies or serrano peppers
- 7.5 gmilder long green chilies
- ½ tspcoarse salt
- 7 ½ leavesThai basil leaves
- 1 ½ tbsplemongrass, bottom half of the stalk only
- ¾ tbspgalangal
- 1 tspmakrut lime zest (or the zest of half a lime)
- 1cilantro roots (or 4 cilantro stems)
- 1 ½ tbspshallots
- 1 tbspgarlic
- ½ tspfermented shrimp paste (gapi)
Green Curry
- ⅓ cupcoconut milk, for frying the paste
- 0.5 lbboneless, skinless chicken thighs
- ½ cupunsalted chicken stock
- ½ cupcoconut milk
- 1 tbsppalm sugar (or light brown sugar)
- ¾ to 1 tbspfish sauce
- 2 ½ leavesmakrut lime leaves
- 0.25 lbThai eggplants
- ⅛red bell pepper
- ½ cupThai basil leaves
- steamed jasmine rice, for serving