Tuesday, January 19, 2010

Thai Green Curry Paste

Where do I start.....you have to make this recipe. Its so simple and quick to make and always turns out first class. The simplicity of this recipe is that all the ingredients are blitzed together to form a vibrant green aromatic puree (leaving only one bowl to be washed... Hurray!!!). It can be stored in the fridge for up to a week if covered with a thin film of oil and sealed in an airtight container. I usually turn this puree into a gorgeous creamy curry however you can add it to pasta or mix it into cream cheese and spread it onto crostinis. This lists of uses are endless.... The most important advice I can give you is please please please use only fresh ingredients.

Green Thai Curry Paste
3 Cloves Garlic
1 inch piece grated ginger
2 small stems of lemongrass or 1 large one with the fibrous outer leaves removed
Handfull on corriander plus stalks
1-2 Green de-seeded chilli's depending on how hot you want it
1 shallot or 1/2 small onion
A slug of vegetable oil (use enough to loosen up the ingredients when blitzed)
1 Tbsp soy sauce
Rind from a lime
Juice from 1/2 lime

and blitz. Simple....
I must admit I do roughly chop the ingredients before blitzing them. It just makes it easier and that's what we like...right!!!

To turn this puree into a sexy creamy curry (yes it is very sexy!!!) all you need to do is heat the puree in a skillet until the aroma increases, then add sliced chicken or prawns and partially cook them before adding up to a can of coconut milk. I add a couple of kaffir lime leaves to the pan and then remove them before serving, however this is optional Simmer until meat is cooked and the sauce has slightly thickened and serve with steamed rice.

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