Thursday, January 28, 2010

Green Curry Paste

This past weekend I was thinking about Asian cooking and realized it has been over ten years since I have prepared a scratch Thai curry paste. So, today I decided to make a versatile green curry paste to use in number of great Thai dishes.

Here's the recipe from The Elegant of Thailand by Pinyo Srisawat & Sisamon Kongpon :

INGREDIENTS:

15 green hot chillies (couldn't find what I needed, so I used 3 Anaheim and 3 Serranos)

3tbsp chopped shallots

1 tbsp chopped garlic

1 tsp chopped galangal

1 tbsp chopped lemon grass

1/2 tsp chopped kaffir lime rind (I used regular lime rind)

1 tsp chopped coriander root (I left this out, as I have never been able to find it in any markets)

5 black pepper corns

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp salt

1 tsp shrimp paste


PREPARATION:

  • Heat a wok or small pan over low heat, toast the coriander and cumin seeds for about 5 minutes (do not burn them), let cool and then grind them into a powder (I used a mortar and pestle, but a blade coffee grinder will work as well).



  • Add the rest of the ingredients, except for shrimp paste, into a blender of small food processor and blend until mixed well. Then add the coriander and cumin powder and shrimp paste and continue to blend until a fine-textured paste is achieved. (Should yield 1/2 - 3/4 cup).



      • Store in a glass jar in the refrigerator (can be kept for 3 - 4 months).




      This paste can be used in a number of Thai style curry dishes. One thing to keep in mind is to not add too much at once - it can be very hot, depending on the chillies you use.


      2 comments:

      foodrenegade.com said...

      Looks amazing. You don't happen to have a recipe posted for a Thai Red Curry paste, do you? I use those all the time, and would love to prepare it myself!

      Thanks for sharing this in today's Fight Back Friday carnival.

      Cheers,
      ~KristenM
      (AKA FoodRenegade)

      suzannah said...

      yum! love curry but have yet to make my own paste.