Thai green curry as made by arnold myint

Step 1

Make the curry paste: Add the coriander seeds, white peppercorns, and cumin seeds to a large mortar bowl and grind with the pestle until coarsely ground. Add the garlic and shallot and break down with the pestle, then add the galangal and pound to incorporate. Add the lemongrass, basil and cilantro stems, and the Makrut lime leaves and continue pounding with the pestle until the mixture starts to form a paste. Add the palm sugar and pound to dissolve. Add half of the Thai basil and cilantro leaves and the lime juice and pound with the pestle until the ingredients have blended together. Add the remaining Thai basil and cilantro, the serrano peppers, and green Thai chiles, and pound until broken down and well incorporated, but still bright green. Add the shrimp paste and continue pounding into a smooth, homogenous paste. The curry paste will keep in an airtight container in the refrigerator for up to 2 weeks.

Step 2

Make the green curry: In a large pot, heat the oil over medium heat until shimmering. Add ¼ cup (55 g) of the green curry paste and fry to bloom the flavors, 2–3 minutes.

Step 3

Add the chicken, ½ cup (120 ml) chicken stock, and the fish sauce and cook until opaque on the outside, but still pink in the center, 4–5 minutes.

Step 4

Add the bamboo shoots, Thai eggplant, and the remaining 1½ cups (360 ml) chicken stock and simmer until the chicken is fully cooked, 8–10 minutes.

Step 5

Reduce the heat to low, add the coconut cream, and stir to incorporate. Add the Thai basil and red Thai chiles and simmer for 2–3 minutes, until aromatic.

Step 6

Serve the green curry over rice noodles or rice and garnish with more Thai basil.

Step 7

Enjoy!