Thai Green Curry

by Maya Lindqvist

12 servings

Green Curry Paste

• 30 mlcoriander seeds
• 15 mlcumin seeds
• 7.5 mlwhite peppercorns
• 45 ggreen Thai chilies or serrano peppers
• 45 gmilder long green chilies
• 15 mlcoarse salt
• 45 leavesThai basil leaves
• 135 mllemongrass, bottom half of the stalk only
• 67 mlgalangal
• 30 mlmakrut lime zest (or the zest of half a lime)
• 6cilantro roots (or 4 cilantro stems)
• 135 mlshallots
• 89 mlgarlic
• 15 mlfermented shrimp paste (gapi)

Green Curry

• 530 mlcoconut milk, for frying the paste
• 1360 gboneless, skinless chicken thighs
• 710 mlunsalted chicken stock
• 710 mlcoconut milk
• 89 mlpalm sugar (or light brown sugar)
• 67 to 89 mlfish sauce
• 15 leavesmakrut lime leaves
• 680 gThai eggplants
• ¾red bell pepper
• 710 mlThai basil leaves
• steamed jasmine rice, for serving