Thai green curry paste

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 10 green, fresh chillies
  • 1/2 onion, sliced
  • 4 garlic cloves
  • 1 stalk lemon grass, lower part of stem, bruised and sliced
  • 4 sprigs coriander, stems and leaves
  • 4 tsp peanut oil
  • 1 tsp grated peel of 1 lemon
  • 1 tsp shrimp paste, dry-cooked for 4-5 minutes
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp salt
 

Method

 
Pound first six ingredients in a mortar and pestle or food processor, gradually adding the oil.
Add the lemon peel and shrimp paste.
Dry roast cumin and coriander seeds and grind to a powder in mortar and pestle and add to the paste.
Use immediately or keep for 3-4 weeks in fridge.
Makes about 1/2 cup.

Thai tactics
Whip up a simple Thai curry by stir-frying 2 tbsp curry paste in 1 tbsp oil until aromatic.
Add 500 g cubed butternut, 1 can reduced fat coconut milk, 1 cup chicken or vegetable stock, 2 tbsp fish sauce, 1 tbsp palm sugar and the juice of 1/2 lime.
Cook until tender.
Just before serving, toss in a handful of peeled, cooked prawns and some fresh coriander.

Heat curry paste in a pot until aromatic.
Add cooked noodles, baby tomatoes and chicken stock.
Heat through and serve.

Rub paste under the skin of a whole chicken and roast as usual.
Serve with jasmine rice and a bowl of minted yoghurt.

Stir-fry strips of pork or chicken and red peppers in curry paste.
Toss in cooked rice and fresh herbs and heat through.

 

Read more on: roast  |  sauté  |  fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.