Thai Green Curry Paste From ScratchFrom bilalmasood1971 7 years ago
- 2 stalks of lemongrass shopping list
- Thumb-sized piece of galangal (can substitute ginger) shopping list
- One onion (meduim) shopping list
- 4-5 cloves garlic shopping list
- 1 cup of fresh coriander with stalks (and roots if possible) shopping list
- 3-4 green chillies (the very thin ones as they are the spicy ones) - but adjust to your taste shopping list
- 2.5 tbsp fish sauce shopping list
- 1 tbsp shrimp paste shopping list
- .5-1 tbsp white vinegar (do not use cider/apple vinegar) shopping list
- .5 tsp each - freshly ground coriander, cumin, white pepper shopping list
- 1 normal sized lime (lemon if you can't get a lime) shopping list
- 1 can of coconut milk or cream, if you like it to be thicked in consistency (a few tbsps of coconut milk to emulsify all the above ingredients). My Thai experience was that the curry tends to be very loose. shopping list
- I tsp brown or cane sugar (regular sugar will be just fine if you done have the former) shopping list
- Your choice of meat/seafood/poultry/veg. Remember, each category takes different times to cook, so you will need to be careful on how long you cook it. I used half a deboned chiken (I deboned it myself as you want to get a freshly slaughtered chicken for best taste). If you want to use prawns, shell and devein them yourself. Get them fresh from your fishery/fishmonger. beef is easy, just slice it fairly thin. Veg is the easiest. The best veg to use is a combination of baby corn, crisp green beans (the test is that they shout taste crisp and sweet when raw), mangetout, carrots in wedges (do not use the core), broccoli florets, bamboo shoots sliced, raw pineapple, if you can get it, frozen peas. shopping list
- If using chicken/prawns, do not throw the bones/shells. Use them for a stock (which can be used in your curry, if desired, so start the stock immediately once the bones/shells are available to use. Remember you are cooking Thai, so DO NOT make a european stock (no bouquet garnis should be added, just your basic onion, cloves and a generous bunch of fresh coriander with stalks, black peppercorns, a few pieces of cinnamon, if desired). shopping list
- 10-12 leaves of Thai basil (NOT Italian basil). If you can't find this, omit. shopping list
How to make it
- All of the above ingredients will go into a food processor. However, before doing so, chop/mince/slice everything as finly as you can as the more emulsified the mixture the more authentic the taste will be. The coconut milk is to be added spoon by spoon to add lubrication to the mixture. I have a food processor so it worked finr, but I think the results will be equally good in a blender. You will have to process for quite sometime in order to get the mixture smooth. It's really that simple.
- The amounts I have given above will make one large curry, serving 6-8 depending on helpings, so you can actually divide it into half and refrigirate. However, use the refrigierated the very next day as fresh ingredients do not last for very long (esp. coriander).
- Heat regular cooking oil in a wok (or other deep dish) and when moderately hot, add the mix. The wok should not be searing hot or you mixture will immediately burn and taste awful.
- Stir fry the mix for around 3-5 mins. The indication ofthe mix being mad properly is that you should be able to distinctly smell garlic, corander and the spice mix. Once this is done increase the heat to medium to high
- I varied from the traditional cooking method here and added the chicken straight into the paste to coat it really well and half-cook it.
- Add 1 cup of stock you have prepared OR just 1 cup of water. You can also use canned stock BUT DO NOT use a bouillon cube as that will make your curry unbearable salty.
- Let the mixture come to a boil. It will be very loose right now.
- Add the remainder of the can of coconut milk/cream and let is come to another boil.
- You mixture should still be loose. At this point, if you like a loose mixture, you ae almost done. If not, continue to cook to reduce the water content.
- Keep tasting at all stages and you will taste the transformation of flavors from heat, to depth. At this stage, have next to your stove, fish sauce, vinegar, lemon/lime, an extra chilli, brown sugar.
- Based on your taste you will now need to balance the holy four. You should feel moderate heat, which should hit you in a few seconds, NOT immediately. The tang, saltiness and sweetness will come earlier. If you reach this, you are done with seasoning. If it is not too spicy for you, add the last chilli finely chopped as you do not want it to diffuse for too long as the taste of the chilli tends to mature with time.
- Your chicken will be butter tender at this stage and fully cooked.
- Now you can add your veg. warm the veg through for around 2 minutes as you want it to retain its crunch.
- Add the Thai basil leaves right at the end to diffuse.
- You are done.
- Serve with steamed rice. Add a little extra water to make the rice sticky. I used basmati, so instead of washing it six times (yes, that's correct), I washed it only twise to keep some starch in it.
- Must be served immediately for best results.
The Cookbilalmasood1971 Dubai, UAE
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