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It is not difficult to make the paste for green curry dishes once you gather all the right ingredients. However,
the quality and freshness can be hard to perfect since it is hard to find fresh ingredients in the US. Fresh ingredients are the key
to making the highest quality curry pastes. Frozen ingredients are the next best thing to fresh ones. To make paste, the traditional
Thai way is to pound ingredients in a mortar with a pestle. This is fairly time consuming. In some recipes, use of a food processor or
blender is an alternative option. [Read Glossary]
Preparation
- Clean fresh chili and cut off stem. Cut in half.
- Clean galangal and slice it.
- Clean Kaffir Lime. Use zester, vegetable peeler or paring knife to remove the zest from a Kaffir Lime.
- Peel off skin of garlic and shallots.
- Remove several tough outer layers from lemon grass. Slice off about 1 inch of the end (bulb). Clean the lemon grass. Starting from
the end (where the bulb was), slice up the stalk, about a quarter inch thick.
- In a pan over low heat, put coriander seeds and cumin seeds and dry fry for about 5 minutes.
Directions
- Place all ingredients in a food processor or blender except shrimp paste. Process well.
- Add shrimp paste and blend until fine-textured paste form
Directions (using Mortar and Pestle)
- Place all ingredients except Shrimp paste (Ka Pi) in a mortar. Pound until it starts to form paste.
- Add Shrimp paste (Ka Pi) in a mortar. Mixed well with a spoon. Continue pounding until fine-textured paste forms.
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Before Cooking
- If using mortar, pound the large sized pieces of ingredients first and then add the smaller pieces of
ingredients later.
- To reduce spiciness, reduce the number of fresh chilies or remove the seeds inside chilies. Leave the seeds in if you like
it very spicy.
- This recipe is for 2 pounds of meat.
- Store your green curry paste in an airtight container in the refrigerator for later use. Paste will last 2 weeks. Freeze
the curry paste if you would like to keep for more than 2 weeks.
Ingredients
30 Fresh Chilies
10 Dried Chilies
2 teaspoons Shrimp Paste
7 slices Galangal
3 tablespoons Garlic
5 Shallots
2 tablespoons Lemon Grass
1 tablespoon Coriander Seeds
1 tablespoon Cumin Seeds
1 teaspoon Salt
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