Thai Green Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	91%	47%
fat	3%	3%
aromatics	1%	17%
salt	2%	1%
vegetables and beans	76%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

4 g	2 teaspoons cumin seed, lightly toasted
4 g	2 teaspoons coriander seed, lightly toasted
30 g	2 medium mild green chilies, seeded and chopped
	1 medium shallot, chopped
	3-inch piece ginger, peeled and chopped
6 g	2 cloves garlic
	Zest of 1 lime
	4 fresh makrut lime leaves , torn
	1 5-inch piece lemongrass, pale yellow portion only, chopped
1 g	1 bunch cilantro stems (reserve the leaves for the curry)
6 g	1 teaspoon fish sauce
454 g	1 pound boneless, skinless chicken thighs
3 g	1/2 teaspoon salt
14 g	1 tablespoon coconut oil
	1 shallot, sliced thin
411 g	1 can whole coconut milk, shaken
120 g	1 medium bell pepper, cut into strips (or use a mix of colors as I did here)
227 g	1/2 pound green beans, ends trimmed
25 g	1/4 cup chopped Thai basil leaves, plus whole leaves for garnish
25 g	1/4 cup chopped cilantro leaves
	4 large lime wedges, to serve
	Cooked white or brown rice, to serve (optional)

Method: 6 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Great recipe. I added 3 tbsp fish sauce, a tbsp of salt to give it more depth, and for veggies, I added Japanese eggplant. Did not have lemongrass, but it still tasted great. Made extra curry paste and froze it, so that this dish comes together much faster.” — a cook

“I made this and it turned out great. However, when I bought the coconut milk I bought the carton (not the can) and it may have been sweetened so it was a bit sweeter than I desired! Thai food is a bit sweeter so it worked out in the end!” — a cook