Thai Green Curry

by Maya Lindqvist

2 servings

Green Curry Paste

• ≈ 2 gcoriander seeds
• ≈ 1 gcumin seeds
• ≈ 0.7 gwhite peppercorns
• 7.5 ggreen Thai chilies or serrano peppers
• 7.5 gmilder long green chilies
• ≈ 2.5 gcoarse salt
• ≈ 4 gThai basil leaves
• ≈ 6.5 glemongrass, bottom half of the stalk only
• ≈ 4.5 ggalangal
• ≈ 2 gmakrut lime zest (or the zest of half a lime)
• 3 gcilantro roots (or 4 cilantro stems)
• ≈ 15 gshallots
• ≈ 8.5 ggarlic
• ≈ 3 gfermented shrimp paste (gapi)

Green Curry

• ≈ 85 gcoconut milk, for frying the paste
• 225 gboneless, skinless chicken thighs
• ≈ 120 gunsalted chicken stock
• ≈ 115 gcoconut milk
• ≈ 12 gpalm sugar (or light brown sugar)
• ≈ 13 to 18 gfish sauce
• ≈ 1.5 gmakrut lime leaves
• 115 gThai eggplants
• ≈ 15 gred bell pepper
• ≈ 10 gThai basil leaves
• steamed jasmine rice, for serving