Thursday, February 13, 2014


Green curry often very spicy, because the Thai use real hot green chili by a handful to give color to the curry paste.  If you don’t like spicy food use green chili that is not hot and homemade Green curry is best.

Homemade Green Curry paste
2 T of cilantro roots
1 T of coriander
1/2 t of pepper corn
1/2 T of cumin seeds
10  green chili (make sure you pick one that not hot) 
2 T of minced galangal
1/4 cup of garlic or 5 big cloves of garlic
3 Kaffir lime leaves thinly slice
2 Stalks of lemongrass thinly slice
1/2 T of salt
1/2 cup of shallots slice
1 t of shrimp paste (you need this paste to make any curry paste)

Roast or fry coriander, pepper corn and cumin seeds until fragrant then mix them all with the rest for the ingredients in food processor or in a mortar pestle.
In a mortar pastel pound all the ingredients except the shrimp paste put it last. Mix everything together until all combine, set aside until you ready to cook.

Green curry recipe
1 lb chicken breast cut to bite size
1 can of coconut milk
2 T of green curry paste (or homemade curry paste)
3 T of fish sauce
3 T of sugar (adjust the sugar to your taste)
1/2 t of five spice powder
3 kaffir lime leaves torn
2 cup of water
1 white onions slice
2 T of vegetable oil
2 ½ cup of mix Thai long bean, Thai around eggplant, Thai pumpkin, or bamboo shoots ect…
1 cup Thai basil for garnish

Heat a medium size pot until hot then add 2 T of vegetable oil and 2 T of curry paste fry until it releases the aroma.
Add the chicken to the pot cook till the chicken no longer pink then add fish sauce, sugar, five spice and lime leaves. Add coconut milk and vegetables and 2 cups of water to the pot cook until the chicken is done and the vegetables are tender to your taste then add white onion to it, cook for few more minutes until the onion is soft turn the heat off let it cool a bit then add Thai basil.  Curry just like stew the longer you cook it will taste better.

Serve Green curry with rice


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