Thai Green Curry Paste

Thai Green Curry Paste


Making Thai green curry paste is not as difficult, as I'd imagine it would be!
.... provided you have the ingredients and the right tool (appliances) to make the paste.
In little space of earth that we have in the backyard, we managed to grow lemongrass, chillies, lemon, lime and thai basil. As winter slowly creeping in with cold mornings, with 'lull-you-to sleep' sun-rays, my Asian veg patch is following Mother nature's rhythm, slowly going into slumber.
It was time to harvest, and tidy up.
We had in our hands kilos of lemongrass (easily more than 3 kilos!!), about 1 kilo of lime, 5 kilos of lemon and plenty Thai basil.

Looking at the harvest... 2 words came to mind ~ green curry :D


Valcom, is the brand that I'd grab from supermarket shelf, when I have the crave for green curry. It was as easy as opening the jar, but it has a slight bitter taste! and I dislike anything bitter to the bitter-end (pun intended ;p).

First attempt to make Thai green curry paste, there was a slight bitter after taste, so in a nut shell it wasn't great. We finished the paste nevertheless (better bitter than waste!!). 
Still have plenty of raw ingredients from our marvellous harvest... we proceed to make our second batch.  It turned out much better. The slight bitter taste was not there anymore. 

What do you think that make the Thai green curry paste bitter? 
Scroll pass recipe for answer ;P

Ideas for your Thai theme dinner : 
Appetizer : Thai Glass Noodle Salad
Main course : Thai green curry serve with jasmine rice (recipe soon)
Dessert : Mango Glutinous rice dessert 


Thai Green Curry Paste


Thai Green Curry Paste

Ingredients

    25g green chillies
    60g shallots
    7g garlic
    5g galangal
    15g lemongrass
    1 tablespoon coriander seeds
    1 teaspoon cumin seeds
    1 teaspoon coriander roots
    5 black peppercorns
    1 teaspoon salt
    1 teaspoon belacan / shrimp paste granules
    1/8 cup oil 

  1. Pan fry (separately) coriander and cumin seeds till aromatic
  2. leave it to cool
  3. Grind to powder.
  4. Add all the ingredients above into a food processor
  5. Process till smooth
  6. makes approximately 1.5 to 2 cups.
  7. freeze the remaining paste.
Answer: Notice there is no kaffir lime leaf as one of my ingredients!!! 
Yes, I omit kaffir lime leaf for the paste but not in the curry :D


16 comments:

  1. I almost took that curry paste as bread spread :-)))

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  2. Hi Lisa I can smell the wonderful fragrance all the way here! Love it love it. It makes life easier, whenever you fancy a bowl of green curry, just look no further than your fridge. Great idea making your own paste.

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    Replies
    1. Hi Veronica,
      Its wonderful to have paste handy :D



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  3. Ahh!! I have been forever looking for this recipe. This looks perfect to try the curry paste

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  4. This is so pretty. And I am jealous you can grow all that in your backyard. No way could I grow that in my home state of Ohio! :)

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    Replies
    1. Thank you :D
      ooh Ohio might be a tad too cold for any Asian veg ;P

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  5. How wonderful to be able to grow all the ingredients - I always add handfuls of coriander leaf to my Thai curry paste as I love the flavour so so much.

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    Replies
    1. HI Helen,
      I love coriander leaves too and I usually sprinkle some into my curry for that extra flavours :)

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  6. That sounds pretty much like the perfect green curry paste to me, I've never used corriander roots and typically use the stalks of corriander.

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    Replies
    1. Hi Brian
      Apparently roots gives out most flavours and fragrance than the rest ;)

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  7. I love making fresh curry paste too. As an Indian , or daily curries involve some level of ground paste so this was really simple. And the color looks fresh! PS: are you sending your produce over to fans and friends?? Adopt me ����

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    Replies
    1. Hi Swayampurna,
      My late grandmother used to grind her own curry paste and I love the freshness.
      We are not able to finish them, I do share them with friends :D
      Want some ;p?

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  8. I saved this for the next time I feel inclined for Thai green curry... and thanks for the tip about the kaffir lime leaves!

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