Thai Green Curry

by Maya Lindqvist

12 servings

Green Curry Paste

• ≈ 11 gcoriander seeds
• ≈ 6.5 gcumin seeds
• ≈ 4.5 gwhite peppercorns
• 45 ggreen Thai chilies or serrano peppers
• 45 gmilder long green chilies
• ≈ 16 gcoarse salt
• ≈ 23 gThai basil leaves
• ≈ 38 glemongrass, bottom half of the stalk only
• ≈ 27 ggalangal
• ≈ 12 gmakrut lime zest (or the zest of half a lime)
• 18 gcilantro roots (or 4 cilantro stems)
• ≈ 90 gshallots
• ≈ 51 ggarlic
• ≈ 18 gfermented shrimp paste (gapi)

Green Curry

• ≈ 510 gcoconut milk, for frying the paste
• 1360 gboneless, skinless chicken thighs
• ≈ 720 gunsalted chicken stock
• ≈ 680 gcoconut milk
• ≈ 70 gpalm sugar (or light brown sugar)
• ≈ 81 to 110 gfish sauce
• ≈ 7.5 gmakrut lime leaves
• 680 gThai eggplants
• ≈ 89 gred bell pepper
• ≈ 60 gThai basil leaves
• steamed jasmine rice, for serving