Thai Green Curry

 

Ingredients

Green Curry Paste:

• 2 teaspoons (4g) coriander seeds
• 1 teaspoon (2g) cumin seeds
• 1 teaspoon (3g) white peppercorn
• 3 serranos, thinly sliced Note: was too spicy, try 2
• 9 Thai chilies, thinly sliced Note: was too spicy, try 4
• 2 small shallots, finely chopped
• 1 lemongrass stalk, rough chopped
• 2-inch (5 cm) galangal, finely chopped
• 3 kaffir lime leaves, chiffonade
• 7 cloves garlic
• 4 spring cilantro stems
• zest of 1 lime
• 1/2 teaspoon (4g) dried Thai shrimp paste, Optional: Sub with Miso Paste

Curry:

• 2 tablespoons (28g) oil
• All of the green curry paste
• 5 cloves garlic, finely chopped
• 3/4 cup (177ml) chicken stock
• 13.5 oz (400ml) full fat coconut milk
• 2 tablespoons (30ml) fish sauce
• 1 tablespoon (17g) palm sugar
• 3 kaffir lime leaves
• 3/4 lb. (340g) chicken thigh, 1” cubes
• 1.5 cups (160g) snow peas
• 1/2 bunch Thai basil leaves
• 2 Thai eggplants, slice ½.”
• juice of 1 lime
• steamed rice, for serving
• fried shallots, for garnish
• Thai basil, for garnish
• 3 serrano chilies, thinly sliced, for garnish
• lime wedges, for serving

Instructions

1. Green Curry Paste:

   • Preheat oven to 350°F. Place coriander seeds, cumin seeds, and white peppercorn on a small baking dish; then put into the oven for 5 minutes or until lightly toasted. Let them cool down completely.
   • In a large mortar and pestle: (Note: Use your grinder to press it along the wall as you gently twist your pestle.)
     • Add toasted spices and grind until you get a powder
     • Add Thai chilies and grind into a paste
     • Add serrano peppers and grind them down
     • Add galangal and keep grinding
     • Add lemongrass and grind until pastified, about 3 minutes.
   • Next, grind in your kaffir lime until smooth, followed by cilantro stems until soft, grind shallots until smooth, next grind garlic until smooth, the zest of one lime, and finally shrimp paste, blending all that.

2. Curry:

   • In a medium-size pot, add oil and heat over medium heat until hot. Add all of your curry paste and cook, often stirring until it is relatively dried out, about 3 to 4 minutes. Then add garlic, let it cook for 25 seconds or until fragrant. Add chicken stock and stir to dissolve the curry paste.
   • Add palm sugar and fish sauce, stirring until dissolved. Then add coconut milk and kaffir lime leaves, bring to a light simmer, and reduce the heat to low. Blend with a hand blender until as smooth as you like.
   • Add in your chicken thigh, stir, and simmer for 7 to 8 minutes or until the chicken is cooked through.
   • Add eggplant and simmer for four minutes or until soft, then add snow peas and simmer until softened to your liking; one or two minutes is usually enough.
   • Season to taste with lime juice, additional fish sauce, and palm sugar if needed. Steep two springs of Thai basil in the hot curry to release some of that flavor.
   • Serve with white rice, garnish with fried shallots, freshly serrano chili, and fresh Thai basil leaves.

Notes

https://youtu.be/rTK8MWYYLko