Chef Arnold Myint gives us a taste of his Thai roots with this green curry. First, make a fragrant and flavor-packed curry paste using Arnold’s family recipe, then use it as a flavor base for creamy green curry chicken. It’s the perfect balance of sweet, savory, and spicy.

Quick Info

⏱️ 60 min • 🍽️ 4 servings • ⭐ 90%

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Dinner] • [Under 1 Hour] • [High-Protein] • [Low-Sugar] • [Low-Fat]

Ingredients

• 1 teaspoon whole coriander seeds
• 1 teaspoon whole white peppercorns
• 1 teaspoon whole cumin seeds
• 8 garlic cloves
• ¼ cup diced shallot
• ¼ cup peeled and diced galangal
• 1 lemongrass stalk, thinly sliced
• 4 ounces fresh Thai basil, stems and leaves separated, thinly sliced, divided
• 2 ounces fresh cilantro, leaves and tender stems separated, chopped, divided
• 6–10 Makrut lime leaves, ribs removed, thinly sliced
• 2 ounces palm sugar
• 2 tablespoons fresh lime juice
• 1½ tablespoons shrimp paste
• 4 serrano peppers, thinly sliced
• 8–12 green Thai chiles, stemmed and chopped
• 2 tablespoons neutral oil, such as grapeseed or canola
• ¼ cup green curry paste
• 1 pound boneless, skinless chicken thighs, sliced
• 2 cups chicken stock
• 2 tablespoons fish sauce
• 12 ounces bamboo shoots, drained
• 12 Thai eggplants, quartered
• 2 cups coconut cream
• 4–8 ounces fresh Thai basil leaves, plus more for serving
• 4–8 fresh red Thai chiles
• Cooked rice noodles or rice, for serving

Instructions Preview

1. Make the curry paste: Add the coriander se…
2. Make the green curry: In a large pot, heat…
3. Add the chicken, ½ cup (120 ml) chicken st…

…and 4 more steps

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Recipe by: Arnold Myint • From: Tasty