Green Curry

Don’t know why I forgot to take a picture, but I made a pretty successful Thai green curry chicken tonight. Curry paste from scratch as follows:

in mortar/pestle:
1 tsp white peppercorns
1/2 tsp coriander seeds
1/4 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp salt

in cuisinart:
3 Tbsp chopped lemongrass
2 Tbsp garlic
5 Tbsp shallots
1 tsp shrimp paste
2 Tbsp finely chopped kaffir lime leaf
2-3 thai chilli peppers
3 Tbsp ginger
big handful fresh basil (with stems)
2 big handfuls fresh cilantro (with stems)
a little peanut oil to bind it together

The rest is easy, just cook the meat in the paste a bit and add coconut milk and veggies, serve over rice. I cheated a bit and added some sugar and lime juice as well. This one came out really fragrant and mild. Bummer I forgot to snap a pic, the color was really nice.

3 thoughts on “Green Curry”

  1. actually yeah, but they went in the freezer – awesome emergency rations when I’m watching the kids by myself and need to cook one-handed!

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