7:30 p.m.
G-d, I love Jonathan Hirshon! This is fantastic. He dumbs it down for me!
Okay so, umm, let's suppose on day 1, I cook this, then, there are 6 servings.
I can freeze it. I can heat it in the microwave to enjoy.
So, on day 5, 10, 15, 20, 25, and 30, I can have a big serving of Thai Green Curry.
I can heat up rice, eat it. Simple.
I am very multicultural, if you look at my████████████████████████████████████████████████████████████████████████████████████████████████████████████████████████████████████████████████████████
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Anyway, I think, I can have different cuisines every day. So, I guess, loaded cheese stuffed spicy nachos.
Sundays are brisket. Or whatever.
***
For the green curry paste (เครื่องแกงเขียวหวาน):
57 grams. tiny Thai green chilies (พริกขี้หนูเขียว)
99 grams. jalapeño chilies (TFD change, original used all Thai green chilies – be warned that if you go the original route, it’s going to be thermonuclear-level spicy!)
4 leaves Holy Basil (strongly preferred) or use regular basil and 1/8 tsp. Freshly-ground star anise
1 head garlic, cloves separated and peeled
3 small shallots, about 2 tbsp. in total
1 thumb-sized chunk of peeled galangal (ginger can be substituted if you can’t find fresh galangal)
5 cilantro roots (if unavailable, use 5 small cilantro leaf sprigs)
1 lime – just the zest, use a microplane if possible
2 stalks lemongrass, root removed, top 2/3 discarded, first outer layers removed and very finely-minced
1 tbsp. white peppercorns, toasted in a dry skillet
1 tsp. coriander seed, toasted in a dry skillet
1 tsp. cumin seed, toasted in a dry skillet
1/2 tsp. whole nutmeg, toasted in a dry skillet
1 tsp. Kosher salt
1 tbsp. Thai shrimp paste
***
For the green curry chicken:
3 tbsp. lard (strongly preferred) or sunflower oil
415 ml. canned UNSWEETENED coconut cream, unshaken
All the green curry paste from recipe above
237 ml unsweetened coconut milk (Chaokoh brand preferred)
1134 g. whole chicken, cut into 12 pieces (traditional) or go with 1 1/2 lb. boneless skinless breast or thigh meat
237 ml chicken stock, preferably homemade or a quality low-salt grocery brand like Swanson
5 tbsp. fish sauce (or to taste) (TFD prefers Red Boat 40 degree North brand)
2 tbsp. soft palm sugar
4 Asian eggplants, chopped (if available, definitely use a combination of pea, apple and Asian eggplants for true authenticity)
3 tbsp. whole green peppercorns, brine drained (TFD very optional addition to classic recipe)
15 makrut lime leaves, deveined and torn
4 long red chilies of medium heat, whole or thinly-sliced (optional)
36 grams (loosely packed) Thai basil, with flowering tops if possible
237 ml (loosely packed) Italian basil
Steamed jasmine rice, to serve
