Thai Green Curry

by Maya Lindqvist

8 servings

Green Curry Paste

• ≈ 7 gcoriander seeds
• ≈ 4 gcumin seeds
• ≈ 3 gwhite peppercorns
• 30 ggreen Thai chilies or serrano peppers
• 30 gmilder long green chilies
• ≈ 11 gcoarse salt
• ≈ 15 gThai basil leaves
• ≈ 25 glemongrass, bottom half of the stalk only
• ≈ 18 ggalangal
• ≈ 8 gmakrut lime zest (or the zest of half a lime)
• 12 gcilantro roots (or 4 cilantro stems)
• ≈ 60 gshallots
• ≈ 34 ggarlic
• ≈ 12 gfermented shrimp paste (gapi)

Green Curry

• ≈ 340 gcoconut milk, for frying the paste
• 905 gboneless, skinless chicken thighs
• ≈ 480 gunsalted chicken stock
• ≈ 450 gcoconut milk
• ≈ 47 gpalm sugar (or light brown sugar)
• ≈ 54 to 72 gfish sauce
• ≈ 5 gmakrut lime leaves
• 455 gThai eggplants
• ≈ 60 gred bell pepper
• ≈ 40 gThai basil leaves
• steamed jasmine rice, for serving