Thai Green Curry

by Maya Lindqvist

4 servings

Green Curry Paste

• 2 tspcoriander seeds
• 1 tspcumin seeds
• ½ tspwhite peppercorns
• 0.5 ozgreen Thai chilies or serrano peppers
• 0.5 ozmilder long green chilies
• 1 tspcoarse salt
• 15 leavesThai basil leaves
• 3 tbsplemongrass, bottom half of the stalk only
• 1 ½ tbspgalangal
• 2 tspmakrut lime zest (or the zest of half a lime)
• 2cilantro roots (or 4 cilantro stems)
• 3 tbspshallots
• 2 tbspgarlic
• 1 tspfermented shrimp paste (gapi)

Green Curry

• ¾ cupcoconut milk, for frying the paste
• 1 lbboneless, skinless chicken thighs
• 1 cupunsalted chicken stock
• 1 cupcoconut milk
• 2 tbsppalm sugar (or light brown sugar)
• 1 ½ to 2 tbspfish sauce
• 5 leavesmakrut lime leaves
• 8 ozThai eggplants
• ¼red bell pepper
• 1 cupThai basil leaves
• steamed jasmine rice, for serving