Thai Green Curry Paste Recipe #377961
From my food preservation yahoo group. Thai green curry paste is surprisingly easy to make! Added to chicken or
other meats, as well as seafood, noodles, vegetables, tofu, or wheat
gluten, this paste will create sumptuous curries. Easily make a
sumptuous curry chicken using this recipe, plus a wide range of other
Thai dishes that are certain to please. Use right away, or store in the
refrigerator for up to 2 weeks and use it as you need it. Much better
tasting than store bought curry pastes - and much healthier too!
by dicentra
10 min | 10 min prep
SERVES 4 -8
- 1 stalk lemongrass
- 2 tablespoons coriander seeds, ground
- 2 tablespoons fish sauce or soy sauce
- 1 teaspoon shrimp paste
- 1 teaspoon sugar
- 1-2 green chilies, de-seeded
- 3 garlic cloves
- 1 piece galangal or ginger, peeled and sliced
- 3-4 kaffir lime leaves
- 1 cup fresh coriander, include both leaves and stems
- 1 teaspoon dark soy sauce
- 1/3 cup coconut milk
- 1 cup Thai holy basil or sweet basil
- Place all ingredients in a food processor or blender. Process well.
- To use the paste immediately, first fry it in a little oil until fragrant. Then add coconut milk plus your meat, seafood, or pasta and/or vegetables. Also add leftover lemon grass stalk.
- When cooked, always do a taste taste for salt and spice. Add more fish
- or soy sauce if not salty enough, or more chilies if not hot enough. If
- too spicy, add more coconut milk. If too salty, add a squeeze of lime juice.
- When serving, top your green curry recipe with another generous helping
- of fresh basil.
- You can store your green curry paste in an airtight container in the
- refrigerator for use later. Paste will last 2 weeks (or longer), as the
- spices help to preserve it.
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5 stars