Make a vibrant, aromatic Thai green curry with homemade curry paste and coconut milk sauce. Takes about 1 hour including prep time. Medium difficulty — perfect for adventurous home cooks who want to experience authentic Thai flavors beyond store-bought pastes.
Heat a dry skillet over medium heat. Add the coriander seeds and cumin seeds, toasting for 2-3 minutes until fragrant and slightly darkened. Shake the pan frequently to prevent burning. Remove and let cool, then grind to a fine powder using a mortar and pestle or spice grinder.
Roughly chop the green chilies, shallots, garlic, lemongrass (use only the bottom tender white part), galangal, and cilantro roots. Remove the tough outer layers of lemongrass and slice thinly. Peel and chop the galangal into small pieces. If you can't find cilantro roots, use stems instead.
Add the toasted ground spices to a food processor or blender along with the chopped chilies, shallots, garlic, lemongrass, galangal, cilantro roots, lime zest, shrimp paste, and a splash of water. Blend into a smooth, fine paste, scraping down the sides as needed. Add water gradually if it's too thick to blend. The paste should be vibrant green and aromatic.
Cut the chicken thighs into bite-sized pieces. Slice the Thai eggplants into quarters (or use regular eggplant cut into 1-inch cubes). Halve the cherry tomatoes. Cut the red bell pepper into strips. Tear the kaffir lime leaves, removing the central stem. Set everything aside in separate bowls for easy cooking.
Heat a large pot or wok over medium-high heat. Scoop out the thick coconut cream from the top of the can (don't shake it first). Add 3-4 tablespoons of this thick cream to the hot pot. Stir in the green curry paste and fry for 3-4 minutes, stirring constantly, until the paste is fragrant and the oil begins to separate from the paste.
Add the chicken pieces to the pot, stirring to coat them completely in the curry paste. Cook for 3-4 minutes until the chicken is sealed and lightly colored on all sides. The paste should be clinging to the chicken pieces.
Pour in the remaining coconut milk from the can, stirring well to combine with the paste. Add the chicken stock and bring to a gentle simmer. Stir occasionally to prevent sticking.
Add the eggplants, cherry tomatoes, bell pepper strips, and torn kaffir lime leaves to the pot. Stir in the fish sauce and palm sugar. Let simmer for 10-12 minutes until the vegetables are tender and the chicken is cooked through. Stir occasionally.
Stir in the Thai basil leaves and cook for just 1 minute until wilted. Taste and adjust seasoning — add more fish sauce for saltiness, palm sugar for sweetness, or a squeeze of lime juice for brightness. The curry should be creamy, aromatic, and balanced.
Ladle the green curry into bowls over steamed jasmine rice. Garnish with extra Thai basil leaves and sliced red chilies if desired. Serve hot and enjoy the complex layers of flavor you've created from scratch.