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May 19, 2008

Slow Food by Peggy Markel: Recipe for Thai Green Curry

Green Curry Paste

It’s worth it to make your own paste! Makes 5 tablespoons.

>> 1 tsp. coriander seed, toasted

>> 1/2 tsp. cumin seed, toasted

>> 1/2 tsp. black peppercorns

>> 1/2 tsp. tumeric (or 1 tsp. fresh-peeled and chopped)

>> 1/2 tsp. salt

>> 1 Tbl. fresh galangal, peeled and chopped

>> 3 Tbl. fresh lemongrass, chopped (use only bottom 1/3)

>> 2 shallots, peeled and chopped

>> 2 cloves garlic, peeled and chopped

>> 2 Tbl. coriander root, chopped (if you can find it)

>> 3 Tbl. fresh coriander (cilantro)

>> 1 Tbl. lime peel, finely chopped

>> 10 small Thai green chillies (or to taste)

>> 1 cup fresh basil leaves

Put the coriander seed, cumin and black peppercorns in a mortar and grind into a powder with a pestle. Add all the remaining ingredients and pound into a paste—about 10 minutes. Feel free to use a small Cuisinart if you prefer.

Gaeng Kheo Wan Gai

Most everything in this sing-song Thai Curry with Chicken dish is fresh.

>> 1 1/2 cups of chicken, sliced thin

>> 1 cup of thick coconut milk (set aside a few Tbls. as garnish)
>> 1 cup
thin coconut milk
>> 4 Tbl. (homemade) green curry paste
>> 1 Japanese eggplant or 3 small Thai eggplants, diced thin
>> 2 Tbl. fish sauce (best quality)
>> 2 kafir lime leaves (sometimes you’ll find ‘em frozen)
>> 1 cup of basil leaves
>> 1 red, 1 green, Thai chili (sliced thin, seeds removed)

Put the thick coconut milk in a wok (or deep pan or skillet) and let simmer for 3-5 minutes, stirring until coconut milk and oil separate. Add green curry paste and stir until paste is incorporated. Put chicken in and simmer until outer edges are white. Add thin coconut milk, bring to simmer, add eggplant and simmer until soft (5-10 minutes). Add fish sauce, Kafir lime leaves, and half of basil leaves. Leave other half for garnish along with sliced thin, red and green chili peppers. Serve over jasmine rice. A squeeze of fresh lime brightens the dish, along with a drizzle of creamy coconut milk.

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