5 Comments to 'Thai Green Curry'
Subscribe to comments with RSS or TrackBack to 'Thai Green Curry'.
:: Trackbacks/Pingbacks ::
No Trackbacks/Pingbacks
Leave a Reply
You must be logged in to post a comment.
Thai Green Curry
Posted By Kerri
We haven’t had this for ages so while shopping on Saturday, we stopped off at our local Thai supermarket and picked up the ingredients we needed to make the paste. Stephen made up the paste yesterday and I cooked the actual curry when I got home tonight.
It was good but not as good as usual. I blame Stephen for going to the pub and leaving me to cook it when he knows this is his job. Actually, I think it’s more likely that the fault lies in the half-fat coconut milk. We’ve used it before and it’s been fairly successful but we tried a different brand today and it was much thinner.
Both the paste recipe and the curry recipe appear in various posts but for ease I’ve reproduced them here, originally from ‘Hot Sour Salty Sweet’ by Jeffrey Alford and Naomi Duguid.
Thai Green Curry Paste
Serves four (can be stored in the fridge for a month):
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1/4 cup minced coriander roots (or leaves and stalks)
11/2 teaspoons salt
1/2 cup minced lemongrass
1/4 cup coarsley chopped garlic
1/4 cup coarsley chopped shallots
2 tablespoons chopped galangal (or, 1 tablespoon minced ginger plus 1
tablespoon lime juice)
1 tablespoon minced wild lime zest
1/2 cup green bird chillies stemmed and coarsley chopped
1 tablespoon shrimp paste
(This has to be pounded until it’s smooth and free of coarse bits – about 20 minutes in a large stone mortar and pestle).
Thai Green Chicken Curry
Serves Two
1 can coconut milk
2.5 tablespoons green curry paste
2 tablespoons fish sauce
2 chicken thighs, chopped into pieces
10 wild lime leaves
Pinch salt
Vegetables – any combination of: baby aubergine, baby corn, mange-tout
15 sweet basil leaves
If there is cream at the top of the coconut milk then spoon this off and cook for five minutes. If there isn’t any then skip this part and just fry the paste in oil with 1 tablespoon of fish sauce for five minutes.
Add the chicken, coat with the paste and cook for about five minutes.
Add the coconut milk and bring to the boil. Reduce the heat and cook for 15-20 minutes.
Add half the lime leaves, salt and another tablespoon of fish sauce and bring back to the boil. Simmer for a further 15 minutes.
Add the vegetables and cook for 5-10 minutes.
Add the remaining lime leaves and the basil leaves, cook for a further minute and serve.
Aug 18th, 2008
I’ll have to give that a go. I admit to using the ready made paste most of the time.
I always add green peppercorns and some sugar to my green curries. I find the sugar brings out some of the flavours of the spices more.
Sylvie – I’ve not tried it with ready-made paste but I think there are some good ones available. Making your own does take a while but we make double because it keeps for a while in the fridge.
Lizzie – we use sugar in some Thai dishes, I can see how it would work here too. Where do you get your green peppercorns from? I’ve seen them at the Thai supermarket before and we have used them but they’re quite hard to track down aren’t they?
Hi Kerri,
Every time I’ve been to the thai supermarket they’ve been there, and they sell them in quite big packs. I usually get a couple and then freeze them – they go a little black, but otherwise don’t deteriorate too badly.
We tried this one out this evening. We cut back on the garlic however and it was decidedly delicious! thanks for the recipe 🙂