Thai Green Curry Recipe: A Balance of Flavors

Ingredients

• 3 tablespoons vegetable oil
• 3 shallots, finely sliced
• 3 cloves garlic, finely minced
• 1 lemongrass stalk, finely sliced
• 1 tablespoon galangal, finely chopped
• 2 kaffir lime leaves, finely chopped
• 1 red chili pepper, finely chopped (optional)
• 1 cup shallots, finely chopped
• 2 lemongrass stalks, trimmed and finely chopped
• 2 tablespoons grated galangal
• 5 cloves garlic, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon white pepper
• 1/4 teaspoon turmeric
• 2 tablespoons chopped cilantro leaves
• Chicken or vegetable stock: 1 cup
• Coconut Milk (18-20% Fat) or Coconut Cream (20-22% Fat): 1 can
• Fish sauce: 1-3 tablespoons, to taste
• White sugar: 1-3 tablespoons, to taste
• Salt: 1/8 teaspoon
• Torn kaffir lime leaves: 1/4 cup
• Boneless, skinless chicken thighs (optional): 1 pound
• Sliced bamboo shoots: 1 cup
• Sliced bell peppers: 1 cup
• Sliced eggplant: 1 cup
• Thai basil leaves: 1 cup
• Lime wedges for serving: 8 wedges
• Jasmine rice for serving: 2 cups cooked