Thai Green Curry From Scratch

Steps

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1. 1
   Prepare the curry paste base. Chop both types of green chilies and add to a mortar with salt, grinding to help break down the ingredients.
   ▶ ≈0:48
2. 2
   Prepare the lemongrass by trimming the woody ends, peeling away tough outer layers, bruising the center with a knife, and slicing before pounding into the mortar.
   ▶ ≈1:21
3. 3
   Prepare the galangal by peeling the skin, chopping finely, and pounding it into the mortar.
   ▶ ≈1:54
4. 4
   Thinly slice the makrut lime peel, avoiding the white pith, chop finely, and add shallots and garlic to pound together.
   ▶ ≈2:28
5. 5
   Add the toasted and ground coriander and cumin seeds, along with the dry-roasted shrimp paste, and stir through to combine the homemade green curry paste.
   ▶ ≈3:08
6. 6
   Fry the fresh curry paste in a wok over medium heat for about 5 minutes, allowing the raw ingredients like garlic and shallots to soften and release their flavors. Listen for a sizzling sound.
   ▶ ≈4:02
7. 7
   If desired for extra heat, add dried red chilies to the wok.
   ▶ ≈5:07
8. 8
   Add a portion of the coconut milk and mix through.
   ▶ ≈5:21
9. 9
   Pour in the remaining coconut milk and add water to achieve a lighter soup-like consistency. Add crushed makrut lime leaves.
   ▶ ≈5:34
10. 10
    Add chicken thigh fillets to the curry. Prepare apple eggplants by removing the tops, quartering them, and soaking in salt water for about 15 minutes to reduce bitterness.
    ▶ ≈6:03
11. 11
    Season with palm sugar and fish sauce. Turn heat to low and simmer for about 15 minutes.
    ▶ ≈6:35
12. 12
    Add the soaked apple eggplants and pea eggplants to the curry.
    ▶ ≈6:41
13. 13
    Simmer for another 10 to 15 minutes until the apple eggplants are tender and soft. The curry will deepen in color as it simmers.
    ▶ ≈6:53
14. 14
    Finish by adding plenty of Thai basil for fragrance and flavor.
    ▶ ≈7:21