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• 1 tsp. coriander seeds
• 1⁄2 tsp. cumin seeds
• 10 whole white peppercorns
• 2 whole green cardamom pods,

   crushed and seeds removed
• 2 tbsp. roughly chopped cilantro
• 2 tsp. ground turmeric
• 1⁄2 tsp. Thai shrimp paste
• 1⁄4 tsp. freshly grated nutmeg
• 20 green Thai chiles, stemmed
• 3 cloves garlic, thinly sliced
• 2 kaffir lime leaves, stemmed and

   thinly sliced
• 1 serrano, stemmed and seeded
• 1 small shallot, thinly sliced

   thinly sliced
• 1 (1 ½") piece ginger, peeled and

   thinly sliced crosswise
• Juice and zest of 1 lime
• Kosher salt, to taste
• 2 cups canned coconut milk
• 2 boneless, skinless chicken thighs,

   cut into 1" pieces
• 1 cup chicken stock
• 2 tbsp. fish sauce
• 1 tbsp. sugar
• Small basil leaves and thinly sliced red Thai

   chiles, for serving
• Cooked white rice, for serving

Heat coriander, cumin, peppercorns, and cardamom seeds in a 10" skillet over medium-high heat, and cook until seeds begin to pop and are toasted and fragrant, about 1 minute. Transfer to a food processor along with cilantro, turmeric, shrimp paste, nutmeg, chiles, garlic, lime leaves, serrano, shallot, lemongrass, ginger, lime zest, juice, and 2 tbsp. water; puree until smooth. Season with salt, and set curry paste aside.
Combine curry paste and coconut milk in a 4-qt. saucepan, and heat over medium-high heat; cook, stirring, until oil begins to separate from the milk, about 12 minutes. Add chicken, and cook, stirring, until cooked through, about 15 minutes. Add stock, fish sauce, and sugar, and bring to a boil. Remove from heat, and ladle chicken and sauce into serving bowls. Garnish with basil and sliced chiles, and serve with rice.

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