Friday, October 28

Green Curry Paste

Each Thai family takes pride in their own recipe for curry paste/s.  Flavors are built on several layers of ingredients and with almost anything that is cooked, a proper balance of ingredients is key.  Some use anywhere between 8 to 18 ingredients for their paste.

You will be needing:
Equal amounts of Cumin seeds and Coriander seeds, that has been dry-roasted in a wok (this means, no oil, for about 2-3 minutes until aromas are released).
Equal amounts of lemongrass root, galangal, and kaffir lime rind.
2 teaspoons Shallots
7 cloves Garlic, skin removed
8 cm Ginza, skin removed (you can substitute this with dried ginger)
7 Sweet Thai Basil leaves
2 Red Thai Chillies
10 Green Thai Chillies
Salt, to taste
2 teaspoons Shrimp Paste

Simply put, place all the ingredients in a mortar and pestle.  Pound away until you can't tell one ingredient from the other.

Lazy intentions?  You can keep this paste in the refrigerator for a week or 3 months in the freezer.  Just remember, store portion-controlled quantities so you need not thaw the entire batch.