Green Curry

Ingredients

• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon white peppercorns
• 2 medium (about 2 3/4 ounces total) shallots, chopped (about 1/2 cup)
• 1/2 cup chopped fresh cilantro leaves and tender stems (from 1 bunch)
• 1/4 cup water, plus more if needed
• 1 (2-inch) piece fresh galangal (about 1 ounce), peeled and chopped (about 2 1/2 tablespoons)
• 2 (16-inch) stalks fresh lemongrass (about 4 ounces total), tender white inner bulbs only, thinly sliced (about 1/3 cup)
• 10 Thai basil leaves (about 1/16 ounce total), chopped (about 2 tablespoons)
• 10 (2 1/2-inch) fresh green Thai chiles (about 1 ounce total), unseeded and stemmed
• 6 large garlic cloves
• 1 teaspoon grated lime zest (from 1 medium [3-ounce] lime)
• 1 teaspoon shrimp paste (such as Pantai)
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 4 to 5 Makrut lime leaves (about 1/16 ounce total), to taste, either whole or julienned
• 1/2 cup Green Curry Paste
• 1 (14-ounce) can coconut milk, well shaken and stirred
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or granulated sugar
• 2 pounds boneless skinless chicken breasts (3 to 4 chicken breasts), thinly sliced
• 1 large (9-ounce) zucchini, sliced into 1/4-inch half-moons (about 2 cups)
• 1/2 cup thinly sliced green bell pepper (from 1 medium [about 7-ounce] bell pepper)
• 1/2 cup loosely packed fresh Thai basil leaves (about 2/5 ounce), plus more for garnish
• Kosher salt, to taste
• Cooked white jasmine rice

Steps

1. Cook coriander, cumin, and white peppercorns in a small skillet over medium, stirring constantly, until toasted and fragrant, 2 to 3 minutes. Transfer mixture to a small heatproof bowl, and let cool completely, 5 to 10 minutes. Finely grind mixture using a spice grinder or mortar and pestle. Set aside.
2. Place shallots, cilantro, water, galangal, lemongrass, basil, chiles, garlic, lime zest, shrimp paste, salt, and ground coriander mixture in a food processor. Process until mixture becomes a thick, slightly chunky paste, about 4 minutes, stopping to scrape down sides as needed. (If the mixture is too thick to blend well, add more water, 1 teaspoon at a time.) Transfer to an airtight container, and store in refrigerator up to 2 weeks.
3. Heat oil in a large wok or Dutch oven over medium-high until shimmering. Add lime leaves and 1/2 cup Green Curry Paste; cook, stirring constantly, until fragrant and softened slightly, about 2 minutes. Stir in coconut milk, fish sauce, and sugar. Bring to a simmer over medium-high, stirring occasionally. Stir in chicken, zucchini, and bell pepper; reduce heat to medium to maintain a gentle simmer. Simmer, covered, stirring once or twice, until chicken is cooked through (chicken will be firmer and will no longer be pink) and vegetables are tender, 6 to 10 minutes.
4. Remove from heat; stir in basil until wilted. Season to taste with salt, and garnish with additional basil. Serve over rice.