Green Curry

This recipe for green curry is adapted from one I learned in culinary school. You’ll end up making a ton of paste that you can use several times. It’ll last a few weeks in the refrigerator or even longer in the freezer. Beware – the longer it sits, the hotter it gets!

For the curry paste:

6 Tbsp. ground coriander

4 Tbsp. ground cumin

2 Tbsp. ground black pepper

3 Tbsp. kosher salt

1.5 cups lemon grass

1.5 cups garlic

3/4 cup shallots

4 Tbsp. galangal

Zest of 6 limes

1-2 cups thai green chiles

1.5 cups cilantro

5 Tbsp. shrimp paste

2 Tbsp. fish sauce

juice of 1 lime

12 thai basil leaves

To make the curry paste, get out a food processor and blend everything above together. You’ll probably have to do it in batches. When you’re done, it will look like this:

For the dish:

2 small cans coconut milk

3 small chicken breasts

1 large onion

4 small eggplant

12 thai basil leaves

6 lime leaves

juice of 2 limes

salt to taste

Mix 5 heaping tablespoons of the curry paste with 2 small cans of coconut milk. Set aside. Put the remaining curry paste in the refrigerator or freezer.

Brown the chicken and onions until the chicken is almost cooked. Add in the eggplant. Stir in the coconut milk curry mixture. It should be enough to cover the chicken and veggies at least half way. Add in the thai basil and lime leaves. Please note, the lime leaves are NOT edible. Remove them before you eat! Let the whole thing simmer covered for at least 45 minutes or until the eggplant is done. Take out those lime leaves. Finally, add in the juice of 2 limes. Serve over jasmine rice.

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