StormyCooks

Thai Green Curry

chicken
Thai Green Curry
  • I created this recipe from watching Uncle Roger's Thai Green Curry critique videos.

Ingredients

Curry Paste

  • 4 cloves Garlic
  • 1 thumb-sized galangal
  • 1 lime Lime zest
  • 2 Thai green chili peppers
    • Adjust based on the spice tolerance of your patrons. 2 green chilies will result in a mild spice level.
  • 1 small Shallot
  • 1 thumb-sized Coriander root (optional)
  • 1.5 tsp White pepper corn
  • 0.5 tsp Cumin seed
  • 0.5 tsp Coriander seed
  • 0.5 tsp Shrimp paste (optional)
    • or anchovy paste?

Curry

  • 9-12 Chicken Thighs
  • 1 400 ml can Coconut Milk
  • 1 cup Chicken broth
  • 1 Tbsp Fish sauce
  • 1 Red bell pepper
  • 1.5 cups Eggplant (or one Chinese eggplant)
  • 0.5 cup Bamboo shoots
  • 1 puck Palm sugar
  • 2 Tbsp Thai basil
  • 4-5 shakes MSG

Mise en place

  • Chop green chili. Remove seeds to reduce spice level
  • rough chop shallots
  • rough chop garlic
  • rough chop galangal
  • zest the lime
  • rough chop coriander root
  • julienne the red bell pepper
  • chop Thai basil
  • peel and chop eggplant into bite-size pieces
  • chop chicken into bite-sized pieces.
  • measure all the other ingredients

Preparation

Toast Spices

Toast the white peppercorns, coriander seed, and cumin then pound in mortar and pestle into a fine powder. Set aside.

Make Curry Paste

  • In a mortar and pestle, add green chili, shallots, galangal, garlic, lime zest, and coriander root.
  • Pound into a homogeneous paste.
  • Add the toasted spices
  • Pound more to combine.
  • Add shrimp paste
  • Pound more to combine.

Make Curry

  • Heat pan
  • Add oil
  • Add coconut milk and cook for a bit
  • Add curry paste and stir to dissolve
  • Add chicken and cook
  • add chicken broth
  • add fish sauce
  • add egg plant
  • add basil
  • add bamboo shoots
  • add palm sugar
  • add red bell pepper
  • add MSG

Serve with rice

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