Tropical Asian Curry Paste Food

HOMEMADE THAI GREEN CURRY PASTE

Homemade Thai Green Curry Paste image

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Provided by Nagi

Categories Mains

Time 15m

Number Of Ingredients 15

Ingredients

4 green cayenne pepper chilis (, deseeded and chopped (Note 1))
6 Thai green chilis (, chopped (Note 1))
2 red shallots / eschallots (, chopped)
2 lemongrass stems (, trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2))
2 tbsp galangal (, grated (Note 3))
5 cloves garlic (, chopped)
2.5 tsp dried shrimp paste ((Belacan) (Note 4))
2 tsp lime zest (, grated)
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp white pepper
1/4 tsp turmeric
2 tbsp chopped coriander/cilantro root and stem ((Note 5))
1/4 cup coriander / cilantro leaves (, loosely packed)
2 - 3 tbsp water (, as needed)

Steps:

Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
Use to make Thai Green Curry!
Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Nutrition Facts : Calories 51 kcal, Carbohydrate 10 g, Protein 2 g, Cholesterol 28 mg, Sodium 390 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

COCONUT MANGO THAI BEEF CURRY

Coconut Mango Thai Beef Curry image

My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons peanut oil or canola oil
3 tablespoons red curry paste
2-1/2 cups coconut milk
2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 cup dried mango, chopped
1 teaspoon salt
1/4 teaspoon pepper
Optional: Hot cooked rice, sliced red onions, fresh cilantro and lime wedges

Steps:

In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.

Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.

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Taste dried chillies for spiciness - see Note 1. Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.
Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.

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HOMEMADE THAI GREEN CURRY PASTE

COCONUT MANGO THAI BEEF CURRY

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