Recipe!
Thai Green Curry Paste (makes about 4 batches)
Dry ingredients :
1 tbsp coriander seed*
1 tbsp cumin*
1/2 tbsp white pepper*
* Toasted separately and blended
Rhyzomes (finely chopped)
2 inches Ginger
2 inches galangal
1/2 inch turmeric
4 lemongrass (purple ringed part only)
Chilies and other ingredients (cut into small pieces)
10 big green Chilies
5 small green Thai chilies
4 kaffir lime leaves
5 cilantro roots
1 ibu jari kaki piece of belacan
1 kaffir lime zest (or lime zest-DO NOT SKIP)
Seasoning:
Palm sugar
Fish sauce
* I've stopped using salt in my cooking since i discovered fish sauce (It was more of a reacquaintance)
** coconut oil (if using a blender and freezing the paste for later use) and I heard that when one is cooking Thai Curry, the degree of desirable-ness and skill is based on the oiley sheen that covers the surface of the curry dish...
Method.
Method 1: mortar and pestle way
Method 2: Blender/food processor way
Siap. Simpan dalam peti ais. Boleh simpan seminggu, but what's the point of making fresh curry paste if you're keeping them in the fridge?
Kinda defeats the purpose of fresh curry paste, Kan? So let's cook.
To cook THAI GREEN CURRY
(serves 2-3 hungry people)
Ingredient :
(protein) chicken /vegetarian mutton
1 tomato
Eggplant / yard long beans/bamboo shoots
Onions
Coconut milk (I use powdered creamer)
Optional:
3-4 small green chilies (cut open)
Kaffir leaves
Lemongrass
Thai basil
Method :
1. Put 2 tbsp of paste into a pot with 2 tbsp of coconut oil. Sauté till fragrant / oil separates
2. Put in meat (I prefer boneless chicken thigh/chicken wings/vegetarian mutton) and tomato slices. Once tomato is cooked to a mush add everything else.
3. Serve with white rice and sambai belacan and ulam timun...
Siap.
