I really enjoy thai flavours, but everytime I've tried buying curry paste, it's just been too hot for my chilli-phobe husband to enjoy. So many recipies for thai curry have 'curry paste' as an ingredient and after a bit of research and some trial and error, here is my best effort at a tasty (but reduced heat) green curry paste. It may not be authentic, but even my 18 month old loves it!
Enough for 3 adults or 2 adults and 2 kids!
2 Spring Onions
2 Shallots
3 Cloves of Garlic
2 teaspoons of chopped lemongrass (or 1 lemongrass stalk)
2 inch chunk of ginger
zest and juice of 1 lime
small bunch flat parsley
small bunch basil
1/2 teaspoon of dried coriander
1/2 of a big green chilli (big = less spicy!) seeds out
teaspoon of fish sauce
couple of pinches of curry powder (I use the rajah madras powder, for seasoning/depth)
If you have a mini chopper or food processor I'd suggest you use it, a bit of chilli, or anything else flying into your eye is never fun! I use my stick blender at arms length and blend it until there are no big chunks.
Use in any thai recipe for the 'curry paste' component!
I simply cook it off first with a splash of oil in a big pan, then add all my veg and/or meat, a can of coconut milk and some stock and a tablespoon of coconut cream to thicken (if you want the recipe in a bit more detail (not that there's much) just ask!)
enjoy!
Nom nom just made a veggie version of this and it was amazing! Perfect balance. Only thing is I need to add more water/coconut milk next time as lots of moisture evaporated meaning it wasn't as saucy as intended. The flavours were beautiful though. Thanks :D
ReplyDelete