Green Curry Paste Thai Food

AUTHENTIC THAI GREEN CURRY RECIPE (แกงเขียวหวาน) - BEST TASTE!

Steps:

• The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
• Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
• Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
• Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
• In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
• Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
• While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
• After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
• Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
• The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.

THAI GREEN CURRY PASTE

Steps:

• Combine all the ingredients in a food processor and process until smooth. If a mortar and pestle is used, then add oil after all the other ingredients are ground. Refrigerate in a glass container. Paste keeps well for several months.
• We have also found the paste freezes well, and keep for several years, in vacuum sealed bags. Put the paste into the bag, let it chill a little in the fridge and then seal the bag. When we need it, we pop the bag briefly in the microwave or let it sit on the counter for a few minutes, open the bag, chop out the amount we need and reseal the bag.

THAI GREEN CURRY PASTE

Steps:

• Using a blender or processor, blend all the ingredients to a smooth paste.
• Transfer the paste into a bowl, cover and chill until required.

GREEN CURRY PASTE - THAI

Steps:

• Mix together all of the ingredients. You can use a blender to chop and mix the ingredients if you wish.
• To use- heat oil in a pan. Add some curry paste and fry until fragrant. Use in recipes as required.

THAI GREEN CURRY PASTE GONE GREENER!

Steps:

• In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant.
• Do not allow to brown.
• Cool and grind with the rest of the ingredients in a blender.
• Store refrigerated for a week.

THAI GREEN CURRY PASTE

Steps:

• Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.