Name: Thai Green Curry
Yield: 4 servings
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

Cultural Context: Green curry (gaeng khiao wan) originated in central Thailand, where the balance of heat, sweetness, salt, and sour defines the cuisine. The "green" comes from fresh green chiles. In Thailand, every family has their own curry paste ratio — this one is moderate heat, rich with coconu

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

**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.
**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.
**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.
**Cook the chicken.** Add the chicken pieces to the paste. Stir to coat and cook for 3 minutes, until the outsides are sealed.
**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.
**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.
**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.
**Serve** over steamed jasmine rice.
*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.