3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass 香茅
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
菜式----
THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and my family enjoys it with boiled rice.
vivienne98 : 2007-01-17#3
Thai Green Curry Paste 绿咖喱酱2
1 stalk lemongrass 香茅
2 Tbsp. coriander seeds, pounded with pestle & mortar (or ground in a coffee grinder) 香菜籽
2 Tbsp. fish sauce 鱼露, or vegetarian fish sauce (or soy sauce if unavailable)
1 tsp. shrimp paste 虾酱
1 tsp. sugar
1-2 green chillies, de-seeded (or seeds left in if you like it very hot)绿辣椒，去籽
2 cloves garlic
1 thumb-size piece of galangal (or ginger), peeled and sliced 高良姜
3-4 kaffir lime leaves, frozen 菩提叶
1/2 to 1 cup fresh coriander, including the stems 香菜
1 tsp. dark soy sauce 老抽
1/3 cup coconut milk (or enough to keep the blades turning) 椰浆
1 cup Thai holy basil or sweet basil 罗勒
Place all ingredients in a food processor or blender. Process well.
To use the paste immediately, first fry it in a little oil until fragrant. Then add coconut milk plus your meat, seafood, or pasta and/or vegetables. Also add leftover lemongrass stalk.
When cooked, always do a taste taste for salt and spice. Add more fish or soy sauce if not salty enough, or more chillies if not hot enough. If too spicy, add more coconut milk. If too salty, add a squeeze of lime juice.
When serving, top your green curry recipe with another generous helping of fresh basil.
You can store your green curry paste in an airtight container in the refrigerator for use later. Paste will last 2 weeks (or longer), as the spices help to preserve it。
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