|Sunset on Koh Tao|
|Hot dog stand??|
I used store bought pastes which tasted good but I like to try and make everything from scratch to see how it compares. I looked in my Thai cook book and found a recipe. After going to the store to gather all the ingredients I was ready!
Green Curry Paste
2 tsp coriander seeds
1 tsp cumin seeds
2 tsp white peppercorns (I used black)
20 fresh green Thai chillies or a combination of mild and hot chillies
10 cloves of garlic
3 shallots sliced
1 tbsp grated galangal (ginger would also work)
1 tbsp sliced fresh or frozen lemongrass, white part only
2 tbsp sliced kaffir lime rind or lime zest
1 tbsp sliced coriander roots and stems
1 tsp shrimp past
1 tsp salt
Combine the corander, cumin seeds and peppercorns in a small pan and roast over medium heat, stirring constantly for a minute or two until you can smell the nice aromas. Transfer to a plate lined with kitchen paper to cool.
Pound the spices in a pestle and mortar until finely ground. Combine all the ingredients except for the ground spices in a food processor, add a tablespoon of water and process until smooth. Since I don't have one I used a pestle and mortar. The 2nd time I made it, after getting a work out from pounding it in the pestle and mortar, I spooned it into my smoothie maker and whizzed it up which just made it a bit more combined.
Stir in the ground spices. Transfer the paste to a clan jar and refrigerate for up to a week or divide into 1 tablespoon portions and freeze in ice cube trays. If you are going to keep the past in the fridge for any lenght of time, pout just enough oil over the top of it to cover. This will help keep the paste fresh.
Thai Green Curry
1 tbsp oil
3 tbsp green curry paste
2 x 400ml (14 fl oz) cans of coconut milk
450 g (1 lb) chicken thigh fillets, trimmed and sliced (Shrimp and chicken breast would also work)
3 kaffir lime leaves (or 1 tsp grated lime zest)
1 tbsp fish sauce
2 tsp grated palm or soft brown sugar
2 courgettes (zucchini) cut into bit size pieces
2-3 hot red chillies seeded and sliced into long strips
1/4 cup basil leaves
Heat the oil in a wok or large pan over medium heat and add the curry paste. Cook for 2-3 minutes until fragrant.
Reduce the heat a little and add the coconut milk. Stir and cook until an oily film forms on top.
Stir in the chicken and lime leaves (or zest) and simmer for about 5 minutes until the chicken is cooked through.
Add the fish sauce and sugar and bring to a boil. Add the cut up courgettes (zucchini) and cook for a further 5 minutes.
Turn off the heat and taste. Adjust seasoning by adding more fish sauce, sugar or chilli as desired. Top with basil leaves.
Serve with a side of steamed jasmine rice.