Thai Green Curry

by Maya Lindqvist

4 servings

Green Curry Paste

• 10 mlcoriander seeds
• 5 mlcumin seeds
• 2.5 mlwhite peppercorns
• 15 ggreen Thai chilies or serrano peppers
• 15 gmilder long green chilies
• 5 mlcoarse salt
• 15 leavesThai basil leaves
• 44 mllemongrass, bottom half of the stalk only
• 22 mlgalangal
• 10 mlmakrut lime zest (or the zest of half a lime)
• 2cilantro roots (or 4 cilantro stems)
• 44 mlshallots
• 30 mlgarlic
• 5 mlfermented shrimp paste (gapi)

Green Curry

• 175 mlcoconut milk, for frying the paste
• 455 gboneless, skinless chicken thighs
• 235 mlunsalted chicken stock
• 235 mlcoconut milk
• 30 mlpalm sugar (or light brown sugar)
• 22 to 30 mlfish sauce
• 5 leavesmakrut lime leaves
• 225 gThai eggplants
• ¼red bell pepper
• 235 mlThai basil leaves
• steamed jasmine rice, for serving