Question:
Thai curry paste
Green Curry Paste
Make your own Thai Green curry paste; especially delicious in Green Coconut Shrimp Curry.
***STEP 1***
2 tablespoons coriander seed -- whole
1 teaspoon cumin seed -- whole
1 teaspoon peppercorns
***STEP 2***
15 green thai chiles -- fresh
1 cup lemon grass -- chopped
1/2 teaspoon shallot -- chopped
2 tablespoons galangal -- chopped
2 tablespoons coriander root -- chopped
1 teaspoon lime zest -- grated
***STEP 3***
4 teaspoons shrimp paste -- heated
2 teaspoons salt
1. Dry roast ingredients in step 1 and blend together in a spice grinder until fine.
2. In a food processor combine ingredients from Step 2 with ground spices and process until smooth. You may need to add a small amount of oil for this to process. Don't use too much, this should be very very thick.
3. Place shrimp paste in a piece of tin foil and place in oven about 5 minutes to soften. Add heated shrimp paste and salt to puree mixture, process again to combine.
To store the excess curry paste just follow these simple steps.
Green Seafood Curry
Shrimp, Mussels, & Squid combine with rich coconut milk and fiery Green curry paste to create a curry you're not soon going to forget.
3 cups coconut milk
3 tablespoons green curry paste
6 ounces grouper (or other solid white fish)
3 kaffir lime leaves, cut in half
12 fresh mussels
1 1/2 teaspoons fish sauce
1 1/2 teaspoons sugar
12 large shrimp, shelled and deveined
6 ounces squid, cut into 1" rings
1 1/2 stem fresh lemon grass, finely chopped
3/4 medium red pepper, cut in 1" cubes
30 fresh basil leaves
Heat 1 cup of the coconut mil in a wok on high heat until it boils. Add green curry paste and stir together to dissolve. Stir and cook for 1 minute.
Add grouper and lime leaves and the second cup of coconut milk. cook stirring for 1 minute. Add the mussels, fish sauce and sugar and stir/cook for
another minute.
Add shrimps, squid and lemon grass and fold in, cook stirring gently for 1 minute. Add red peppers and fold in. Cook for 30 seconds.
Add 2/3 of the basil leaves and fold in gently. Cook for 1 minute. Take off heat.
Transfer to a deep serving dish and top with red pepper strips and the rest of the basil leaves. Serve immediately.
To make your own Green Curry Paste, try this recipe.
Red Curry Paste
Make your own red curry paste for authentic Thai tastes from your home kitchen.
***STEP ONE***
2 teaspoons whole coriander seed
1 teaspoon whole cumin seed
1 teaspoon black peppercorns
***STEP TWO***
1 teaspoon lime zest
4 tablespoons fresh chopped garlic
15 Thai bird chiles
1 cup fresh lemon grass -- chopped
2 teaspoons kaffir lime leaf -- chopped
1 tablespoon galangal -- chopped
2 tablespoons coriander root -- chopped
***STEP THREE***
4 teaspoons shrimp paste
2 teaspoons salt
1. Dry Roast ingredients in step one. Recommend roasting each separately. Grind in spice blender.
2. Blend Ingredients from Step 2 until smooth and then add roasted spices. Blend again adding small amount of oil only if required. This paste needs to be thick thick thick.
3. Grill shrimp paste until softened and add to paste.
This paste is good in seafood, beef or chicken dishes.
Store curry paste for future use following these simple steps.
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