Thai Green Curry

by Maya Lindqvist

8 servings

Green Curry Paste

• 1 ⅓ tbspcoriander seeds
• 2 tspcumin seeds
• 1 tspwhite peppercorns
• 1 ozgreen Thai chilies or serrano peppers
• 1 ozmilder long green chilies
• 2 tspcoarse salt
• 30 leavesThai basil leaves
• 6 tbsplemongrass, bottom half of the stalk only
• 3 tbspgalangal
• 1 ⅓ tbspmakrut lime zest (or the zest of half a lime)
• 4cilantro roots (or 4 cilantro stems)
• 6 tbspshallots
• ¼ cupgarlic
• 2 tspfermented shrimp paste (gapi)

Green Curry

• 1 ½ cupscoconut milk, for frying the paste
• 2 lbboneless, skinless chicken thighs
• 2 cupsunsalted chicken stock
• 2 cupscoconut milk
• ¼ cuppalm sugar (or light brown sugar)
• 3 tbsp to ¼ cupfish sauce
• 10 leavesmakrut lime leaves
• 1 lbThai eggplants
• ½red bell pepper
• 2 cupsThai basil leaves
• steamed jasmine rice, for serving