Recipe Story
If you have the time - this is soooo much better than using the stuff from a jar...
Thai Green Curry Paste Recipe
Fresh Thai Green Curry Paste.... BTW the photo isn't mine...
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthy++Servings4
Ingredients
7 diced serrano chile peppers
2 diced jalapeno chile peppers
5 cloves of minced garlic
1.5 tbs minced ginger
3 tbs chopped shallot
.25 cup minced fresh lemon grass
2 tbs chopped cilantro stems
1 tbs ground coriander
1 tsp ground cumin
salt
pepper
2 tsp minced lime zest
1 tbs peanut oil
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2 tbs fish sauce
2 tbs light brown sugar
Directions
In a small blender add all the ingredients (leave out the last two). Start by pulsing 10-12 times until you get a uniform consistency. Blend on high for 3 minutes - will be mostly smooth. Will produce about a cup of the paste - That will make 2 curry dishes...
The best way to cook the curry in my opinion is to fry it in coconut milk fat. Skim off the thick cream from two cans of coconut milk (You'll get about a cup) and use that for the frying medium... Add both the coconut cream and the curry paste in a large sauce pan and bring to a boil while whisking - it will ball up then you will see the oil come out - add the rest of the coconut milk - add the fish sauce and light brown sugar - mix well and you're on your way...
The best way to cook the curry in my opinion is to fry it in coconut milk fat. Skim off the thick cream from two cans of coconut milk (You'll get about a cup) and use that for the frying medium... Add both the coconut cream and the curry paste in a large sauce pan and bring to a boil while whisking - it will ball up then you will see the oil come out - add the rest of the coconut milk - add the fish sauce and light brown sugar - mix well and you're on your way...
Comments
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CookingMyWay says :
I made a video making this tonight (had some green chicken curry) - will be up soon!
Posted on: 15 September 2007 - 12:38am
