Thai Green Curry

Here is a second version of Thai curry I am posting today!! Green curry is somewhat hotter

than the yellow version as it gets its color from ground green chilis. In my version, I use less

green chilis and add cilantro in place. I don't like curry that is burning hot, but it still has a

kick with a few green chilis. Some recipes I have looked at call for 15 green chilis!! Add

them according to personal taste, but just two should be sufficient. Pictured above is

green chili with just chicken. Shrimp tastes great in this dish as well as Thai eggplant.

Add whatever protein and veggies you would like.

Thai Green Curry Paste:

Below is a picture of the ingredients for the curry paste:

Shrimp Paste has an undesirable odor, and does not look too appetizing, however it is a necessary

ingredient in this dish!! Do not leave it out!! The dish will not taste right without it!

Shrimp Paste comes in a little container and can be purchased at an Asian grocery store:

Ingredients:

1/2 tsp. coriander seeds

1/2 tsp. cumin seeds

1/2 tsp. shrimp paste

2 small green chilis, chopped

2 small or 1 large shallot, chopped

1 Tbsp. galangal, chopped (A root similar to ginger used in Thai cooking)

2 cloves of garlic, sliced

1 stem of lemongrass, chopped

1 handful of cilantro

2 lime leaves

Method:

First roast the coriander and cumin seeds in a frying pan until aromatic.

Grind them into a fine powder in a grinder. Set aside.

As with the yellow curry, you will need to use a stone mortar to smash the

ingredients together, for the best and most authentic flavor!

Start with the galangal and lemongrass. Smash it with the pestle.

Next add: shallots and garlic

Next: cilantro, lime leaves, and chilis

Finally, add the coriander, cumin, and shrimp paste.

Keep smashing with the pestle until you have a smooth paste.

Melt a few tsp. of coconut oil in a pan and add some cubed chicken or

fresh shrimp. Add veggies of your choice. Cook for a few minutes.

Mix in 4 Tbsp. of prepared curry paste and 1 can of coconut milk.

Mix in 1/2 Tbsp. palm sugar and 1 Tbsp. fish sauce.

Add some water at any time if the curry is too thick. It's a matter of

personal taste. Let this simmer 5-10 minutes.

Your green curry is now ready to serve with steamed jasmine rice.

Note: The curry paste can be prepared in advance and frozen. I put 1 Tbsp. of paste

into each compartment of an ice cube tray and then freeze it. I store the cubes in a

jar, as the smell of the spices will go into all your other food if you do not keep it

sealed in a jar.

#thai #greencurry