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.rnGarnish with chiffonade of kaffir lime leaves.

green curry, serrano chillis, cilantro, black peppercorn, shallots, garlic, galangal, turmeric, lime zest, shrimp paste, cumin, green curry, green curry, grape seed, meat, eggplant, coconut milk, fish sauce, sugar

Taken from food52.com/recipes/13483-thai-green-curry (may not work)