Thai Green Curry

Green Curry Paste

• 8 serrano chillis (remove the seeds in accordance with how spicy you like your curry)
• 1/4 cup Cilantro roots + stems (or 1 Tablespoon Coriander seed, toasted)
• 1/2 tablespoon black peppercorn
• 1/4 cup shallots
• 4 garlic cloves
• 1 inch piece of galangal, peeled and sliced
• 1/2 inch piece of turmeric, peeled and sliced (or 1/2 teaspoon of dried turmeric)
• 1 teaspoon of kaffir lime zest (or kaffir leaf)
• 2 tablespoons lemongrass, chopped
• 1 tablespoon shrimp paste
• 1 teaspoon cumin seed (toasted)

Green Curry

• 3 tablespoons green curry paste
• 1/4 cup grape seed or canola oil
• 1/2 pound meat (sliced chicken, beef, pork, or shrimp)
• 1/2 pound Thai eggplant, cut in quarters
• 2 cups Coconut Milk
• fish sauce to taste
• about a dozen longan fruit (optional)
• sugar to taste, if not using fruit

1. Mix the ingredients to make the curry paste. You can use a blender or a mortar or a combination of both. Grind to a paste.
2. Heat up the oil and 'fry' the curry paste to release the spice fragrance for about 3-5 minutes over medium heat.
3. Add about 1/4 cup of the coconut milk and mix with the curry paste.
4. Add the sliced meat and let cook for about another 3-5 minutes.
5. Add the remaining coconut and bring to a slight boil. Lower the heat and taste. Add fish sauce to taste.
6. Add the eggplant and allow the curry to simmer for about 10-15 minutes or until the eggplant is soft.
7. Add fruit and or sugar to taste.
8. Serve over rice or Japanese Somen noodle. Garnish with chiffonade of kaffir lime leaves.