Thai Green Curry

Ingredients

• ●*For the curry paste** (or substitute 3-4 tablespoons store-bought green curry paste):
• ●6 green Thai chiles (bird's eye), roughly chopped
• ●3 large green jalapeños, seeded and chopped
• ●4 cloves garlic
• ●2 shallots, roughly chopped
• ●1 stalk lemongrass, tender inner part only, thinly sliced
• ●1-inch piece galangal or ginger, peeled and sliced
• ●1 tablespoon coriander seeds, toasted
• ●1 teaspoon cumin seeds, toasted
• ●½ teaspoon white peppercorns
• ●Zest of 1 lime
• ●3 tablespoons chopped cilantro stems and roots (if available)
• ●1 tablespoon fish sauce
• ●1 teaspoon shrimp paste (optional)
• ●*For the curry:**
• ●2 cans (800 ml total) full-fat coconut milk
• ●1 lb (450 g) boneless, skinless chicken thighs, sliced into bite-sized pieces
• ●1 medium Japanese eggplant, cut into half-moons
• ●1 red bell pepper, sliced
• ●1 cup green beans, trimmed and cut into 2-inch pieces
• ●1 cup Thai basil leaves (or sweet basil)
• ●2 tablespoons fish sauce
• ●1 tablespoon coconut sugar or brown sugar
• ●2 kaffir lime leaves, torn (or zest of 1 lime)
• ●Jasmine rice, for serving

Method

1. **Make the paste.** If making from scratch: toast coriander and cumin seeds in a dry pan over medium heat until fragrant, about 2 minutes. Grind in a mortar and pestle or spice grinder. Add all paste ingredients to a food processor and blend to a rough paste, scraping down sides as needed. Add a splash of water if necessary — you want a thick, poundable consistency, not a smoothie.
2. **Separate the coconut milk.** Open the cans without shaking. Scoop the thick cream from the top — you should get about 1 cup of cream. Reserve the thinner milk separately.
3. **Fry the paste.** Heat the coconut cream in a large wok or deep skillet over medium-high heat. Once it begins to separate and look oily (3-4 minutes), add the curry paste. Stir-fry vigorously for 2-3 minutes until extremely fragrant and the paste darkens slightly.
4. **Cook the chicken.** Add the chicken pieces to the paste. Stir to coat and cook for 3 minutes, until the outsides are sealed.
5. **Build the curry.** Pour in the reserved thin coconut milk. Add the kaffir lime leaves, fish sauce, and sugar. Stir well and bring to a gentle simmer.
6. **Add the vegetables.** Add the eggplant first (it needs the most time), then the green beans and bell pepper. Simmer for 10-12 minutes until the vegetables are tender and the chicken is cooked through.
7. **Finish.** Taste and adjust — more fish sauce for salt, more sugar to balance heat, a squeeze of lime for brightness. Stir in the Thai basil leaves just before serving. They'll wilt in seconds.
8. **Serve** over steamed jasmine rice.
9. *Storage:** Refrigerate in an airtight container for up to 3 days. The flavors deepen overnight. Reheat gently — don't boil, or the coconut milk may separate. Add fresh basil when reheating.