Green curry paste
Thai cuisine is one of the most varied in the world, its taste is easy to identify: Lemon grass, ginger, basil, chili and coconut milk, all combined to make a delicious harmony.
What's so special in thai food is to quickly cook the vegetables to keep all their flavors preserved. The recent nutritional thinking has made Thai food very popular.
During my vacation in Chiang Mai, I took a Thaï cooking class in an organic farm. We cooked so many of dishes and fully devoured them all day long! So much more tastier and pleasing to pick out fresh ingredients directly from the farm.
One of my favorites I learned at the farm was Curry paste. It is at the base of many Thaï dishes. It's easy to prepare and delivers so much aromas and flavor to a dish. You can keep it in a week, in a jar at room temperature (don't place it in the fridge, it would lose all its flavors)
Green Curry Paste
(One portion about Two meals)
- 4 green big chillies
- 1 Tbsp chopped lemongrass
- 1 Tsp chopped galangal (galangal is the thaï ginger)
- 1 Tbsp chopped shallot
- 1 Tsp chopped garlic
- 1 Tsp curcuma
- 1/2 Tspchopped kaffir lime rind
- 1/2 Tsp roasted coriander seeds
- 1/2 Tsp roasted cumin seeds
- 1/2 Tsp shrimp paste (that one you can find in asian supermarkets, in a small glass jar with a yellow label, use it carefully! DO NOT SPILL IT ! )
Put all the seeds in a mortar and grind with a pestle into powder.
Add the rest of the ingredients except the shrimp paste. Pound together until everything is combined and smooth. If you don't have a mortar you can use a food processor.
Add shrimp paste and continue pounding the mix so you have a smooth consistency.
NOTE: Although shrimp paste is essential to thai curry, if you have shellfish allergy make the recipe without it. You can also substitute it with readily available vegetarian shrimp/fish paste/sauce.