There are different interpretations of what makes an authentic Thai green curry paste. Experts in Thai cooking advocates using a mortar and pestle with fresh Thai ingredients to make an authentic curry paste. However, I used my mixer grinder to make this paste and made some substitutions and was quite happy with the result.
The recipe I have here is adapted from http://www.thaizer.com. I substituted the galangal with ginger, kaffir lime zest with lime zest and omitted the shrimp paste. To be true to my word, I have used this recipe only once; the first time I ever made a green curry paste. Every other time, I have shamelessly used ready-made Valcom green curry paste available at the supermarket. But it works really well too......
Ingredients
Grind together all the ingredients to make a fine paste.
The recipe I have here is adapted from http://www.thaizer.com. I substituted the galangal with ginger, kaffir lime zest with lime zest and omitted the shrimp paste. To be true to my word, I have used this recipe only once; the first time I ever made a green curry paste. Every other time, I have shamelessly used ready-made Valcom green curry paste available at the supermarket. But it works really well too......
Ingredients
- 4-6 medium green chillies, chopped
- 2 Asian red eschallots, chopped
- 2-inch piece ginger, chopped
- A bunch of coriander stalks and root, chopped
- 2 lemon grass stalk, chopped
- zest of 1 lime
- 8 kaffir lime leaves
- 2 garlic cloves, chopped
- 1 tbsp coriander seeds, crushed
- 1 tsp white pepper corn, crushed
- 2 tsp fish sauce to taste
Grind together all the ingredients to make a fine paste.
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