Thai Green Curry Paste

Aromatic herbs such as lemongrass, galangal (Thai ginger) and fresh green chilis are harvested at their peak of freshness and carefully blended with fragrant spices for the perfect balance of flavors. Use as a stir-fry seasoning, a soup base, or with coconut milk to create a delicious Thai curry. Add a teaspoon to your favorite marinades for a bit of spiciness.

Thai green curry paste is surprisingly easy to make, and it's so much healthier & fresher-tasting than the store-bought variety. Added to your favorite meats or seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Or use it to make delicious soups or noodle dishes.

Cook with the paste right away, or store in the refrigerator for up to 2 weeks and use it as you need it. The paste can also be frozen for future use. Enjoy




Source : nita mehta cook book

Ingredients:

1 stalk lemongrass, minced Or 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores) { if lemon grass not available use rind of 1 lemon}
5-6 green chilies, sliced (Thai green chilies OR jalapeno)
4-5  Kafir lime leaves
1 shallot, sliced or half medium purple onion
4-5 cloves garlic
1 inch piece of galangal OR ginger, thinly sliced
1/2 cup chopped fresh coriander/cilantro leaves & stems
1/2 cup fresh basil
1 tsp cumin seeds
1 tsp. black pepper seeds (kali miri)
1 tbsp coriander seeds( saboot dhania)
3 Tbsp. fish sauce; Vegetarians: substitute 1 Tbsp. soy sauce
1 tsp. shrimp paste (available at Asian stores); Vegetarians: substitute 1/2 tsp. salt
2 Tbsp. lime juice
1 tsp. brown sugar/normal sugar
3-4 Tbsp. water (enough to blend ingredients together)

Method:

1. Dry roast pepper,cumin  & coriander seeds for 2 minutes till fragrant but not brown.

2.Place roasted seeds in a food processor, chopper & grind well next add remaining ones & 
process well to form a fragrant Thai green curry paste. Taste it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chilli for more heat. Your curry paste is now ready  use.

3. You can  keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY!



Tips:

 If using a pestle & mortar pound all dry herbs & spices together to form a paste, then gradually add the wet ingredients, stirring until smooth.