Thai Chicken Green Curry (Kaeng Khiao Wan)

Green Curry Paste Ingredients

1 tsp coriander seeds1/2 tsp cumin seeds1/4 tsp white peppercorns8 Thai green chilies1/2 tsp salt8 basil leaves1 tbsp lemongrass (white parts only)1 tsp galangal (or ginger 1/2 tsp lime juice)1 tsp lime leaves (or lime zest)1 tsp cilantro or 1 tbsp cilantro stems2 tbsp shallots (or onions)1 tbsp garlic1/2 tsp shrimp paste (or fish sauce)

Steps To Make Paste

Dry roast whole seeds & peppercorns in a pan for a few mins till fragrant, transfer into a mortar & pound into a fine powder.Add chillies & salt, pound into a fine paste then add the rest of the ingredients.Once it forms a fine paste, set aside until ready to use.

Gravy

2 cups coconut milk (divided)3 tbsp green curry paste1 cup chicken stock (or water)2 cups protein of choice1 tbsp palm sugar (or brown sugar)2 tbsp fish sauce2 lime leaves (roughly torn)2 cups vegetables of choice (eggplant, bamboo shoots, bell pepper, cauliflower, carrot, mushroom, etc)1 cup Thai Basil

Steps

Reduce 1 cup of coconut milk until the oil starts to separate or has reduced by half.Add curry paste, stir constantly over medium heat for 2 mins until aromatic.Add protein of choice & cook for 2 mins.Add chicken stock, remaining coconut milk, palm sugar, fish sauce & lime leaves, bring to a boil & let it simmer for 15 mins or until protein is fully cooked.Add vegetables, bring to a boil & cook until they reach desired doneness.Taste to adjust seasoning, stir in basil leaves & serve with rice.