Monday, February 15

Fresh Green Curry... just like being back on Koh Samet

The most amazing thing happened to me last night..... I made my own green curry paste from scratch, and then I relived my entire 3 months in Thailand in one single bite.
I have been searching for this precise flavour ever since December 1st, 2001, when I left Thailand.
No store bought curry paste has even come close to that authentic Thai flavour, because in Thailand everything is cooked up fresh, from scratch.

My hope was restored when I found kaffir lime leaves at the market. These turn out to be an ESSENTIAL ingredient in Thai curries. I then dug out my old recipe book that I bought in Thailand so many years ago, (which I've never used because of missing key ingredients), and then whipped up the best green curry I've tasted in 9 years.

Read on for the recipe....

Thai Green Curry Paste
3 small green chillies (more if you like it spicier)
4 garlic cloves
2 stalks lemon grass
4 kaffir lime leaves, torn
2 spring onions
1 bunch of fresh coriander, stems included & coarsely chopped
1 inch piece of fresh ginger, peeled & chopped
2 tsp dried coriander seeds
generous amount of freshly ground pepper
1/2 to 1 tsp salt
2 Tbs oil

Blend all ingredients in a blender or food processor to a thick paste

Vegetable Green Curry
1/2 block tofu, diced
1 can coconut milk
1 cup soup stock
1 Tbs sugar
1 Tbs soy sauce
approx 2 cups mushrooms, sliced
1 bunch kale, stems removed and coarsely chopped
1/2 green pepper, sliced
1 small onion, chopped
1 Tbs olive oil

1. Stir fry onions in oil for a few minutes, then add mushroom and cook for approx 5 minutes. Then add green pepper, kale and soy sauce. Cook for a few more minutes, stirring, until kale has started to wilt. Then add tofu pieces.
2. Poor in coconut milk and soup stock. Mix in sugar. Cook on medium heat for approximately 5-10 minutes. Serve with rice, and garnish with fresh basil.

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