Thai Green Curry
Directions
- 1Toast coriander and cumin seeds until fragrant, then pound them in a mortar and set aside.
- 2Toast coriander and cumin seeds until fragrant, then pound them in a mortar and set aside.
- 3Toast coriander and cumin seeds until fragrant, then pound them in a mortar and set aside.
- 4Finely chop all the ingredients (except coconut cream and milk).
- 5Finely chop all the ingredients (except coconut cream and milk).
- 6Finely chop all the ingredients (except coconut cream and milk).
- 7Add ingredients to the mortar one by one, starting with the driest and ending with the most moist, pounding well after each addition.
- 8Add ingredients to the mortar one by one, starting with the driest and ending with the most moist, pounding well after each addition.
- 9Add ingredients to the mortar one by one, starting with the driest and ending with the most moist, pounding well after each addition.
- 10Boil coconut cream in a small saucepan.
- 11Boil coconut cream in a small saucepan.
- 12Boil coconut cream in a small saucepan.
- 13Turn off the heat, add the curry paste, and mix well.
- 14Turn off the heat, add the curry paste, and mix well.
- 15Turn off the heat, add the curry paste, and mix well.
- 16Wait until the mixture boils and releases green oil, then add the protein (chicken).
- 17Wait until the mixture boils and releases green oil, then add the protein (chicken).
- 18Wait until the mixture boils and releases green oil, then add the protein (chicken).
- 19Cook the protein slightly before adding coconut milk and bringing it to a boil.
- 20Cook the protein slightly before adding coconut milk and bringing it to a boil.
- 21Cook the protein slightly before adding coconut milk and bringing it to a boil.
- 22Season with fish sauce and palm sugar.
- 23Season with fish sauce and palm sugar.
- 24Season with fish sauce and palm sugar.
- 25Add the Thai eggplant, making sure to submerge it to prevent oxidation.
- 26Add the Thai eggplant, making sure to submerge it to prevent oxidation.
- 27Add the Thai eggplant, making sure to submerge it to prevent oxidation.
- 28Add chili, kaffir lime leaves, basil, and pea eggplant.
- 29Add chili, kaffir lime leaves, basil, and pea eggplant.
- 30Add chili, kaffir lime leaves, basil, and pea eggplant.
Ingredients
- 2 g coriander seeds
- 2 g coriander seeds
- 2 g coriander seeds
- 1 g cumin seeds
- 1 g cumin seeds
- 1 g cumin seeds
- 2 g white pepper
- 2 g white pepper
- 2 g white pepper
- 5 g kaffir lime zest
- 5 g kaffir lime zest
- 5 g kaffir lime zest
- 40 g Thai green chili (no seeds)
- 40 g Thai green chili (no seeds)
- 40 g Thai green chili (no seeds)
- 15 g Thai green chili
- 15 g Thai green chili
- 15 g Thai green chili
- 5 g small Thai green chili
- 5 g small Thai green chili
- 5 g small Thai green chili
- 5 g salt
- 5 g salt
- 5 g salt
- 30 g lemongrass
- 30 g lemongrass
- 30 g lemongrass
- 15 g galangal
- 15 g galangal
- 15 g galangal
- 8 g cilantro root
- 8 g cilantro root
- 8 g cilantro root
- 15 g Thai garlic
- 15 g Thai garlic
- 15 g Thai garlic
- 30 g shallot
- 30 g shallot
- 30 g shallot
- 10 g shrimp paste
- 10 g shrimp paste
- 10 g shrimp paste
- 450 g chicken
- 450 g chicken
- 450 g chicken
- 300 g thick coconut cream
- 300 g thick coconut cream
- 300 g thick coconut cream
- 500 g coconut milk or medium coconut milk (coconut cream 250g + water 250g)
- 500 g coconut milk or medium coconut milk (coconut cream 250g + water 250g)
- 500 g coconut milk or medium coconut milk (coconut cream 250g + water 250g)
- 150 g Thai eggplant
- 150 g Thai eggplant
- 150 g Thai eggplant
- 50 g pea eggplant
- 50 g pea eggplant
- 50 g pea eggplant
- 3 u kaffir lime leaves
- 3 u kaffir lime leaves
- 3 u kaffir lime leaves
- 3 u large red Thai chili
- 3 u large red Thai chili
- 3 u large red Thai chili
- 20 g sweet basil
- 20 g sweet basil
- 20 g sweet basil
- 40 g fish sauce
- 40 g fish sauce
- 40 g fish sauce
- 30 g palm sugar
- 30 g palm sugar
- 30 g palm sugar
Equipment
mortar and pestleknifecutting boardsmall saucepanlarge saucepan