Thai Chicken Green Curry (Kaeng Khiao Wan)

Ingredients

• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/4 tsp white peppercorns
• 8 Thai green chilies
• 1/2 tsp salt
• 8 basil leaves
• 1 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 stems
• 2 tbsp shallots (or onions)
• 1 tbsp garlic
• 1/2 tsp shrimp paste (or fish sauce)

Instructions

1. 1

   --- Steps To Make Paste ---

2. 2

   Dry roast whole seeds & peppercorns in a pan for a few mins till fragrant, transfer into a mortar & pound into a fine powder.

3. 3

   Add chillies & salt, pound into a fine paste then add the rest of the ingredients.

4. 4

   Once it forms a fine paste, set aside until ready to use.

5. 5

   --- Steps ---

6. 6

   Reduce 1 cup of coconut milk until the oil starts to separate or has reduced by half.

7. 7

   Add curry paste, stir constantly over medium heat for 2 mins until aromatic.

8. 8

   Add protein of choice & cook for 2 mins.

9. 9

   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.

10. 10

    Add vegetables, bring to a boil & cook until they reach desired doneness.

11. 11

    Taste to adjust seasoning, stir in basil leaves & serve with rice.