 |  "If you're not making |
When I learned how to make curry paste, I learned to make great Thai food. If you're not making your own paste you are not making good Thai curry. Not only does home-made paste taste way better than store bought curry paste, it's much cheaper, and will last months in your refrigerator where the flavors will actually improve.
And once the paste is made, making the curry dish itself is simple and takes about 10 minutes by adding coconut milk, fish sauce, tamarind paste, and fresh basil. Green curry gets its color from the peppers (usually spicier green varieties) but you can also make other style of curry pastes like Yellow or Red with a different paste recipe.
And once the paste is made, making the curry dish itself is simple and takes about 10 minutes by adding coconut milk, fish sauce, tamarind paste, and fresh basil. Green curry gets its color from the peppers (usually spicier green varieties) but you can also make other style of curry pastes like Yellow or Red with a different paste recipe.
Thai Green Curry Paste
TOTAL PREP TIME: 20 Minutes
YIELD: Enough for 6-8 servings of curry
INGREDIENTS:
1 1/2 Cups Diced green chilis peppers (Use peppers according to desired level of spiciness. The spiciness of the curry can be turned down so don't be afraid to put some hot peppers in the paste.)
2 Tbs lemon grass, thick bottom third only outside removed and sliced
1 1/2 Tbs ginger, diced
1/2 Tbs shallot, diced
2 garlic gloves finely chopped
1 Tbs turmeric
Roast these ingredients in a pan or oven to bring out their aromas
1/2 Tbs roasted coriander seeds
1/2 Tbs roasted black pepper
1/2 Tbs roasted cumin seeds
DIRECTIONS:
Pound all ingredients together in a mortar using a pestle to form a paste. This will take about ten minutes. IF you get tired leave the contents for about five minutes and they will soften.
Note: you can use a food processor, but the pestle allows the ingredients to release their flavors better. Once prepared. The curry paste can be kept in a jar with a little oil in fridge for several months. This makes multiple servings of curry.
TOTAL PREP TIME: 20 Minutes
YIELD: Enough for 6-8 servings of curry
INGREDIENTS:
1 1/2 Cups Diced green chilis peppers (Use peppers according to desired level of spiciness. The spiciness of the curry can be turned down so don't be afraid to put some hot peppers in the paste.)
2 Tbs lemon grass, thick bottom third only outside removed and sliced
1 1/2 Tbs ginger, diced
1/2 Tbs shallot, diced
2 garlic gloves finely chopped
1 Tbs turmeric
Roast these ingredients in a pan or oven to bring out their aromas
1/2 Tbs roasted coriander seeds
1/2 Tbs roasted black pepper
1/2 Tbs roasted cumin seeds
DIRECTIONS:
Pound all ingredients together in a mortar using a pestle to form a paste. This will take about ten minutes. IF you get tired leave the contents for about five minutes and they will soften.
Note: you can use a food processor, but the pestle allows the ingredients to release their flavors better. Once prepared. The curry paste can be kept in a jar with a little oil in fridge for several months. This makes multiple servings of curry.
  |  Chef Ellard wants you to make YOUR own Thai curry paste! |
