Thai Green Curry recipe

With this post I am going to cut right to the chase – Making Thai Green Curry from scratch was one of the best experiences I could have as someone in the gourmet food import business. If you are passionate about food, you should know how to make it (or at least try). The recipe below is from a Thai cooking school I attended while on holiday.
Pad Thai and Green Curry
This recipe is the benchmark by which I judge all curry. Once you’ve made it, you will easily be able to recognize the most authentic products in your favorite restaurants. We at MIEW take our experiences into account when choosing which products to carry.
Have you tried to make Green Curry at home?
From scratch or opening a jar of simmer sauce, let us know @MIEWfoodsLLC! Next time: we complete the meal with Pad Thai.

Green Curry Paste
Serves 5
Large mortar and pestle
homemade fresh green curry paste10 roasted black peppercorns
1 T roasted coriander seed
1 T roasted cumin seed
15 bird’s eye chilies (traditional Thai; for “American” super spicy, start with 6-9)
1 T galangal finely chopped
2 T lemongrass finely chopped
2 t coriander root finely chopped
1/2 t kaffir lime peel, chopped
pinch salt
1 T garlic chopped
3 T shallots chopped
1 t shrimp paste (vegetarian/vegan: substitute with about 1/8 t salt)
5-6 Thai basil leaves (optional, but highly recommended)

Combine all ingredients in a large mortar and use a similarly sized pestle to pound all of it into submission. And when I say pound, I mean that it needs to turn into a paste with nothing left but a ball of green goodness. It should take you about 15 minutes to get it to this stage.

You’ll know your paste is ready when it sticks together in a ball, similar to a dry dough. Now, you’re ready for the wok.

Thai Green Curry
Serves 5
In wok or large pot, heat:
1T vegetable oil
Simmering Green CurryAdd:
Green Curry Paste
1-1/3 C coconut CREAM (cream is the traditional, but coconut milk can be used)
1 C chicken stock/veggie stock
2/3 C chicken (sub cubed tofu)
Combine thoroughly, stirring often, until chicken is cooked fully
After chicken is cooked, add:
2 Thai eggplants, chopped or whole (smaller than common US eggplant)
1/2 C pea eggplant (similar to the size of garbanzo beans)

While eggplant is still is somewhat firms body/crunch to it, add remaining ingredients:
2 Kaffir lime leaves (as garnish, eat at your own peril)
1 T fish sauce (sub soy sauce or tamari)
1 T palm sugar (white sugar will work)
1 red chili, julienned
1/4 C Thai sweet basil