Homemade Thai Green Curry deserves respect when making it. Good thing it's actually very easy and just requires a little elbow grease. Get My Cookbook: http://bit.ly/JWCookbookAmazonAdditional Cookbook Options (other stores, international, etc.): https://bit.ly/TheJWCookbookFOLLOW ME:Instagram: https://www.instagram.com/joshuaweissmanTik Tok: https://www.tiktok.com/@flakeysaltTwitter: https://twitter.com/therealweissmanFacebook: https://www.facebook.com/thejoshuaweissmanSubreddit: https://www.reddit.com/r/JoshuaWeissman/---------------------------------------------------------------Full Recipe: https://www.joshuaweissman.com/post/easy-authentic-thai-green-curryIngredients Needed:Green Curry Paste:- 2 teaspoons (4g) coriander seeds- 1 teaspoon (2g) cumin seeds- 1 teaspoon (3g) white peppercorn- 3 serranos, thinly sliced - 9 Thai chilies, thinly sliced- 2 small shallots, finely chopped- 1 lemongrass stalk, rough chopped- 2-inch Galangal, finely chopped,- 3 kaffir lime leaves, chiffonade- 7 cloves garlic- 4 springs cilantro stems- zest of 1 lime- 1/2 teaspoon (4g) dried Thai shrimp pasteCurry: - 2 tablespoons (28g) oil- All of the green curry paste - 5 cloves garlic, finely chopped- 3/4 cup (177ml) chicken stock - 13.5oz (400ml) full fat coconut milk - 2 tablespoons (30ml) fish sauce- 1 tablespoon (17g) palm sugar - 3/4 lb. (340g) chicken thigh - 1.5 cups (160g) snow peas- 1/2 bunch Thai basil leaves - 2 Thai eggplants - juice of 1 lime- steamed rice, for serving- fried shallots, for garnish- Thai basil, for garnish - 3 Serrano chilies, thinly sliced, for garnish- lime wedges, for serving