Thai Green Curry

by Maya Lindqvist

2 servings

Green Curry Paste

• 1 tspcoriander seeds
• ½ tspcumin seeds
• ¼ tspwhite peppercorns
• 0.25 ozgreen Thai chilies or serrano peppers
• 0.25 ozmilder long green chilies
• ½ tspcoarse salt
• 7 ½ leavesThai basil leaves
• 1 ½ tbsplemongrass, bottom half of the stalk only
• 2 ¼ tspgalangal
• 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

• 6 tbspcoconut milk, for frying the paste
• 8 ozboneless, skinless chicken thighs
• ½ cupunsalted chicken stock
• ½ cupcoconut milk
• 1 tbsppalm sugar (or light brown sugar)
• 2 ¼ tsp to 1 tbspfish sauce
• 2 ½ leavesmakrut lime leaves
• 4 ozThai eggplants
• ⅛red bell pepper
• ½ cupThai basil leaves
• steamed jasmine rice, for serving