15 minutes for preparation
Cooking Time: 20 minutes
35 minutes in total Yield: 4-6 servings
Description:
For the do-it-yourself enthusiast, an authentic recipe for handmade Thai green curry paste.
Use the paste in this Thai green curry recipe after you’ve made it.
Ingredients:
- ½ teaspoon white peppercorns,
- 1 tsp cumin seeds, and
- 2 tsp coriander seeds
- 15 g of serrano peppers or green Thai chilies
- 15 grams of softer green chiles
- One teaspoon of coarse salt
- 15 julienned Thai basil leaves
- 3 tablespoons of thinly sliced lemongrass (only the bottom half)
- 1 tablespoon of finely chopped galangal
- The zest of two tsp coarsely cut makrut limes or half a lime,
- Two finely chopped cilantro roots or four cilantro stems
- 3 tablespoons of finely chopped shallots
- Double tabs of finely chopped garlic
- 1 tsp of shrimp paste fermented
- Items and Cooking Utensils I Utilize
You Can Purchase Maspices green curry paste
Instructions
Remove the seeds and pith from some or all of the spicy chiles (Thai/serranos) to lessen the heat if your tolerance for spice isn’t too great, then finely cut them. If you’re not sure how much to remove, I suggest deseeding them completely. If the curry doesn’t seem spicy enough, you can always add extra chiles afterward. When handling chilies, you might want to use gloves or thoroughly wash your hands and take care not to get any in your eyes afterward!
When using a pestle and mortar,
Pulverize the dry spices to a powder, take them out, and reserve.
To the mortar, add all the chilies and salt. Pound until largely fine, adding the dry spices to absorb extra moisture if the mixture feels too sticky and slippery at any stage.
To make a fine paste, add the Thai basil leaves and pound.
Incorporate the galangal, makrut lime zest, cilantro roots, and lemongrass; mash into a fine pulp.
Blend the shallots, garlic, and any leftover dry spices into a smooth paste by crushing them.
Pound in the shrimp paste to combine.
Note
- By utilizing both mild and hot chilies, we may enhance the flavor profile without overheating the palate. Mild green peppers are typically available in Korean stores; deseeded jalapenos can also be used.
- To intensify the green hue without increasing the heat from the green chilies, Thai basil is used. Though it’s a convenient option since you’ll need Thai basil to cook the curry, other leafy greens like spinach or gailan also work well. Since the paste will be cooked thoroughly and much of the Thai basil aroma will be cooked out, the flavor of the basil will not be apparent.
- Although it’s optional, shrimp paste is added for additional umami flavor. You can also add 1 teaspoon of doenjang miso paste or 1 dried shiitake mushroom that has been coarsely shredded using a microplane for vegetarians.
Method Green Chicken Paste : (1) Boil the chicken in 4 cups of water, & salt. (2) Fry the onion for 3 minutes, add 1 Packet. of MA’SPICES GREEN CHICKEN PASTE in boiled chicken with 2 cup soup and mix green chutney. (3) Cook for 15 to 20 minutes. Serve with hot rice & roti.
INGREDIENTS: RED CHILLIES, CORIANDER, GARAM MASALA, CUMMIN, FENNEL, GREEN CARDAMOM, BAY LEAVES, KASURI METHI, BLACK PEPPER, SALT, ACETIC ACID (E260), CITRIC ACID (E330), XANTHAN GUM (E415), SODIUM BENZOATE (E211) & POTASSIUM SORBATE (E202).
