5 Comments to 'Thai Green Curry with Chicken'
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Thai Green Curry with Chicken
Posted By Kerri
Stephen had a busy day shopping in Chinatown on Saturday afternoon buying ingredients for Thai curry paste which he made up in the afternoon. We used the paste last night to make a green curry which was delicoulsy fragrant and zesty. We used reduced fat coconut milk for the first time to save some calories, it had just as much flavour as the full fat but was slightly thinner in consistency.
We use this recipe from ‘Hot Sour Salty Sweet’ by Jeffrey Alford and Naomi Duguid
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).
Nov 6th, 2007
I’ve used lite coconut milk too and you’re right, there’s all that flavor without the calories!
Impressed that you actually pound yours in a mortar! I always use my foodprocessor. 🙂
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 🙂
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.
I’ll have to try your paste recipe next time I make the curry. Is shrimp paste easy to get hold of?