Thai Green Curry

by Maya Lindqvist

8 servings

Green Curry Paste

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

Green Curry

• 355 mlcoconut milk, for frying the paste
• 905 gboneless, skinless chicken thighs
• 475 mlunsalted chicken stock
• 475 mlcoconut milk
• 59 mlpalm sugar (or light brown sugar)
• 44 to 59 mlfish sauce
• 10 leavesmakrut lime leaves
• 455 gThai eggplants
• ½red bell pepper
• 475 mlThai basil leaves
• steamed jasmine rice, for serving