Thai Green Curry

by Maya Lindqvist

4 servings

Green Curry Paste

• ≈ 3.5 gcoriander seeds
• ≈ 2 gcumin seeds
• ≈ 1.5 gwhite peppercorns
• 15 ggreen Thai chilies or serrano peppers
• 15 gmilder long green chilies
• ≈ 5.5 gcoarse salt
• ≈ 7.5 gThai basil leaves
• ≈ 13 glemongrass, bottom half of the stalk only
• ≈ 9 ggalangal
• ≈ 4 gmakrut lime zest (or the zest of half a lime)
• 6 gcilantro roots (or 4 cilantro stems)
• ≈ 30 gshallots
• ≈ 17 ggarlic
• ≈ 6 gfermented shrimp paste (gapi)

Green Curry

• ≈ 170 gcoconut milk, for frying the paste
• 455 gboneless, skinless chicken thighs
• ≈ 240 gunsalted chicken stock
• ≈ 225 gcoconut milk
• ≈ 23 gpalm sugar (or light brown sugar)
• ≈ 27 to 36 gfish sauce
• ≈ 2.5 gmakrut lime leaves
• 225 gThai eggplants
• ≈ 30 gred bell pepper
• ≈ 20 gThai basil leaves
• steamed jasmine rice, for serving