Thai Green Curry

by Maya Lindqvist

12 servings

Green Curry Paste

• 2 tbspcoriander seeds
• 1 tbspcumin seeds
• 1 ½ tspwhite peppercorns
• 1.5 ozgreen Thai chilies or serrano peppers
• 1.5 ozmilder long green chilies
• 1 tbspcoarse salt
• 45 leavesThai basil leaves
• 9 tbsplemongrass, bottom half of the stalk only
• 4 ½ tbspgalangal
• 2 tbspmakrut lime zest (or the zest of half a lime)
• 6cilantro roots (or 4 cilantro stems)
• 9 tbspshallots
• 6 tbspgarlic
• 1 tbspfermented shrimp paste (gapi)

Green Curry

• 2 ¼ cupscoconut milk, for frying the paste
• 3 lbboneless, skinless chicken thighs
• 3 cupsunsalted chicken stock
• 3 cupscoconut milk
• 6 tbsppalm sugar (or light brown sugar)
• 4 ½ to 6 tbspfish sauce
• 15 leavesmakrut lime leaves
• 1.5 lbThai eggplants
• ¾red bell pepper
• 3 cupsThai basil leaves
• steamed jasmine rice, for serving