Thai Green Curry

by Maya Lindqvist

2 servings

Green Curry Paste

• 5 mlcoriander seeds
• 2.5 mlcumin seeds
• 1 mlwhite peppercorns
• 7.5 ggreen Thai chilies or serrano peppers
• 7.5 gmilder long green chilies
• 2.5 mlcoarse salt
• 7 ½ leavesThai basil leaves
• 22 mllemongrass, bottom half of the stalk only
• 11 mlgalangal
• 5 mlmakrut lime zest (or the zest of half a lime)
• 1cilantro roots (or 4 cilantro stems)
• 22 mlshallots
• 15 mlgarlic
• 2.5 mlfermented shrimp paste (gapi)

Green Curry

• 89 mlcoconut milk, for frying the paste
• 225 gboneless, skinless chicken thighs
• 120 mlunsalted chicken stock
• 120 mlcoconut milk
• 15 mlpalm sugar (or light brown sugar)
• 11 to 15 mlfish sauce
• 2 ½ leavesmakrut lime leaves
• 115 gThai eggplants
• ⅛red bell pepper
• 120 mlThai basil leaves
• steamed jasmine rice, for serving