Makes - 1 large jar
Ingredients:
15 fresh green Chillies, chopped
3 tbs Shallots, chopped (for those in Australia, I mean the small brown onion here, not the green one)
3 tbs Garlic, chopped
1 tbs Galangal, finely sliced
1 tbs Lemongrass (white part only), chopped
1 tsp fresh Kaffir lime peel, finely chopped
1 tsp Coriander root, chopped
1 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Shrimp paste (use peanut or soy paste for veggo option)
1/2 tsp Salt
1 Bok choy leaf (any Asian leafy green will do here, you are using it for the colour only)
Like I mentioned above, there are 2 ways to do this. If you are feeling energetic you can throw all this in a large mortar and pestle and pound the crap out of it until it is very very smooth. When I made it this way in Thailand, it took a good 10/15 min of constant pounding to get the desired smoothness.
HOWEVER, if you are a little lazy like me, you can simply throw it in a food processor and let that do all the hard work for you. If you choose this option you may need to add a little oil to help it blend properly (I used extra virgin coconut oil), I found my processor wouldn't work without a bit of moisture, I guess you could use water as well? You will need to let it process for around 5 min, scraping the edges down frequently until it is smooth with no lumps. Once you have finished, all you need to do is put it in a sterilised jar and pop it in the fridge. Enjoy:) (If you don't like a hot curry, simply reduce the number of chillies).
Thai Green Curry
Serves 2
Ingredients:
300g Chicken, sliced into 1 inch pieces (or substitute for veggo option)
2 tbs Green curry paste
1 cup Coconut milk
100g mixture of Eggplant, Carrot and baby Corn (use any veg you like, green beans are also delicious), sliced into bite size pieces
5 Kaffir lime leaves, thinly sliced
10 Sweet basil leaves, crushed and torn
7 green Chillies, cut diagonally
1 tbs Fish sauce
2 tsp Sugar
Heat a pan over low heat and add the coconut milk and curry paste. Stir continuously for a couple of minutes or until the curry paste is fragrant. Add the chicken and stir vigorously until nearly cooked then add your vegetable mixture. Bring to a boil then reduce to a simmer and add the fish sauce and sugar to taste. Once the flavours are balanced add the chillies and kaffir lime leaves. Simmer until the vegetables and chicken are cooked then stir in your basil leaves and serve immediately. Yum yum yum!