Comments on: Thai Green Curry with Chicken

By: Jules

Jules — Tue, 05 Feb 2008 21:56:49 +0000

I’ll have to try your paste recipe next time I make the curry. Is shrimp paste easy to get hold of?

By: Stephen

Stephen — Tue, 05 Feb 2008 10:06:02 +0000

Actually if you start off in a food processor and then finish it in a mortar and pestle, it works quite well. The food processor tends not to break it down quite smoothly enough, but it does do a good job of breaking down the lemongrass in particular, which can take quite a lot of bashing.

By: Kerri

Kerri — Sun, 18 Nov 2007 15:55:04 +0000

I think it’s because when we first started making this we didn’t have a food processor, we do now but stick to this way. I think Stephen feels manly when he used the mortar and pestle too

By: Wendy

Wendy — Sat, 17 Nov 2007 07:13:12 +0000

Impressed that you actually pound yours in a mortar! I always use my foodprocessor.

By: Nabeela

Nabeela — Wed, 07 Nov 2007 06:17:56 +0000

I’ve used lite coconut milk too and you’re right, there’s all that flavor without the calories!