Thai Green Curry

Name: Thai Green Curry
Total time: 1 min
Cuisine: Thai
Ingredients: 2 g coriander seeds; 1 g cumin seeds; 2 g white pepper; 5 g kaffir lime zest; 40 g Thai green chili (no seeds); 15 g Thai green chili; 5 g small Thai green chili; 5 g salt; 30 g lemongrass; 15 g galangal; 8 g cilantro root; 15 g Thai garlic; 30 g shallot; 10 g shrimp paste; 450 g chicken; 300 g thick coconut cream; 500 g coconut milk or medium coconut milk (coconut cream 250g + water 250g); 150 g Thai eggplant; 50 g pea eggplant; 3 u kaffir lime leaves; 3 u large red Thai chili; 20 g sweet basil; 40 g fish sauce; 30 g palm sugar

Serves 1

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Thai Green Curry

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Serves 1

Directions

1Toast coriander and cumin seeds until fragrant, then pound them in a mortar and set aside.
2Finely chop all the ingredients (except coconut cream and milk).
3Add ingredients to the mortar one by one, starting with the driest and ending with the most moist, pounding well after each addition.
4Boil coconut cream in a small saucepan.
5Turn off the heat, add the curry paste, and mix well.
6Wait until the mixture boils and releases green oil, then add the protein (chicken).
7Cook the protein slightly before adding coconut milk and bringing it to a boil.
8Season with fish sauce and palm sugar.
9Add the Thai eggplant, making sure to submerge it to prevent oxidation.
10Add chili, kaffir lime leaves, basil, and pea eggplant.

Ingredients

2 g coriander seeds
1 g cumin seeds
2 g white pepper
5 g kaffir lime zest
40 g Thai green chili (no seeds)
15 g Thai green chili
5 g small Thai green chili
5 g salt
30 g lemongrass
15 g galangal
8 g cilantro root
15 g Thai garlic
30 g shallot
10 g shrimp paste
450 g chicken
300 g thick coconut cream
500 g coconut milk or medium coconut milk (coconut cream 250g + water 250g)
150 g Thai eggplant
50 g pea eggplant
3 u kaffir lime leaves
3 u large red Thai chili
20 g sweet basil
40 g fish sauce
30 g palm sugar

Equipment

mortar and pestleknifecutting boardsmall saucepanlarge saucepan

Thai Green Curry

Serves 1

instagram.com

Thai Green Curry

instagram.com

Serves 1

Directions

1Toast coriander and cumin seeds until fragrant, then pound them in a mortar and set aside.
2Finely chop all the ingredients (except coconut cream and milk).
3Add ingredients to the mortar one by one, starting with the driest and ending with the most moist, pounding well after each addition.
4Boil coconut cream in a small saucepan.
5Turn off the heat, add the curry paste, and mix well.
6Wait until the mixture boils and releases green oil, then add the protein (chicken).
7Cook the protein slightly before adding coconut milk and bringing it to a boil.
8Season with fish sauce and palm sugar.
9Add the Thai eggplant, making sure to submerge it to prevent oxidation.
10Add chili, kaffir lime leaves, basil, and pea eggplant.