Tuesday, 6 December 2016

Thai Green Curry Paste

Thai Green Curry Paste

6 bird's eye chillies (remove seeds for a milder taste)
10 green chillies
1 small knob of galangal
1 small knob of fresh turmeric
4 lemongrass, chopped
kaffir lime zest from 1 lime 
a handful fresh coriander (preferably with roots intact)
1 bunch spring onions
2 tbsp chopped garlic
1 tsp shrimp paste
nam pla and lime juice, to taste

Pound the paste ingredients one by one in a pestle and mortar, 
making sure each is well incorporated before adding the next. 
You can use a food processor, but you won't get quite such good results.  
Spoon into a jar and store in the refrigerator for up to 3 weeks.

To make the curry, simply stir in paste into simmering coconut milk.
Add your favourite meat and vegetables.
Adjust the seasonings by adding more nam pla, lime juice and palm sugar.
Simmer until cooked through, then lastly, stir in the Thai sweet basil leaves.

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