Wednesday, July 14, 2010

Thai Green Curry Paste



Made this green curry paste for tonight's Thai green curry chicken. It is wise to make the portion enough for 2 times use. My hands are still hot and spicy after cutting and removing seeds from the chilies. While blending the herbs and spices, the smell of the curry paste is truly good. No wonder there are so many people out there love this dish.
 
 
Ingredients:
 
Coriander Seeds     1 tbsp
Cumin seeds    1 tsp
Green bird's-eyes chillies   15
Chopped shallots   3tbp
Chopped garlic    1tbp
Chopped galangal    1tsp
Finely sliced lemon grass    1tbp
Finely chopped kaffir lime rind  1/2tsp
Chopped coriander root   1tsp
Black pepper corn  5
Salt    1tsp
Shrimp Paste    1tsp
 
Method:
 
Dry fry the coriander seeds and cumin seeds in a wok over low heat for 15 minutes, then grind into powder. Put the rest of the ingredients except the shrimp paste into a blender and blend to mix well. Add the spice seed mixture and shrimp paste and blend to obtain 1/2 cup of fine texture paste.

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