Friday, May 21, 2010

Green Thai Curry - Homemade Paste

This is one of my favorite recipes - the only issue is that I cannot give you amounts so let your taste buds be your guide ... I watched an awesome show on the UK Food Channel and the chef was just tossing things into the bowl.  I cook that way alot :) ... plus this is a great excuse to use those nifty hand mixers!

Green Thai Curry Paste:
  • S&P
  • Coriander Seeds
  • Cumin Seeds
Grind these with Mortar & Pestle.
Add into bowl with:
  • small green chilis (seeds control your heat!) - approx 15
  • garlic - approx 4 cloves
  • roughly chopped shallots
  • grated ginger
  • lime zest
  • fresh lemongrass
  • coriander stalks
  • thai basil leaves (I use regular basil in small amt if I cannot find thai)
Quick blend to make the paste.
You will also need:
  • Coconut Milk (several cans on hand)
  • Aubergines - Eggplant - chunked
  • Palm Sugar
  • Lime leaves
  • fish sauce
  • Meat of Choice
  • Additional Vegetables if you desire
Add the paste to a cooking pot and add coconut milk (1-2 cans).
Coat your meat and add the aubergine chunks to pot.
Add more coconut milk.
Add palm sugar - light!
break lime leaves on top.
Simmer x30-40 minutes.
Just before serving add basil leaves and a dash of fish sauce.

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