Alright, so here is my first official blog of things that I make at home.
Earlier today, I had a huge craving for a fresh made green curry. Well, in order for that to happen, I needed to first make my green curry paste. Its actually very simple to make a curry paste, it just takes a little time to chop up all the ingrediants, because theres no way that your food processor is going to be able to chop up the lemon grass and galangal as fine as it will need to be.
First beat your lemon grass with a meat mallet, or if you are like me, use your steel for your knives. Or use a brick. Whatever works. Once the lemon grass is smashed, chiffinode it very very fine, then run your knife over it for about ten more minutes until its almost like soft powder. Now you are ready to use it! The galangal isnt as bad, just make sure that it is very fine as well.
Take the coriander, caraway, cumin, and black peppercorns in a dry pan and toast until they begin to smell aromatic.
Grind to a fine powder in a coffee grinder, or a mortar and pestle. Then just throw everything else in the food processor, except for the fish sauce. Once you have a smooth paste, add the fish sauce, then process until the paste is Very smooth.And thats it for the paste, now its time to move on to the curry.
Heat the coconut CREAM in a saute pan and saute the curry paste until it becomes aromatic and "cracks". When I say crack, I am actually talking about splitting your coconut cream and the oil from the curry paste. You will need to have your pan on medium high to high heat, and you want to boil the coconut cream while stirring consantly. Eventually, lots and lots of tiny bubbles will appear and all the oil will rise to the surface. This is what ma
king curry is all about.Next add the garlic and onions and cook for a few minutes, then add the coconut milk, lime leaves, thai eggplant and potatoes and bring to a simmer. Simmer until the potatoes are done, about 15-20 minutes. Add the green beans and cook until they are nice and tender. Finally add your basil leaves, and check the seasonings with fish sauce, lime juice, and palm sugar.
Serve over rice.....and you are done! That simple!! This is SO delicious, and the fresh green curry has so much more flavor and color compared to the store bought paste. Enjoy!
Green Curry Paste:
1 tsp. Coriander Seeds
1 tsp. Caraway Seeds
1 tsp. Cumin Seeds
1/2 tsp. Black Pepper
1/2 tsp. White Pepper
2 inches Fresh Ginger
8-10 Whole Green Thai Chilies
1 tbsp Galangal
1 Stalk Lemongrass
6 cloves Garlic
1/2 bunch Cilantro (with roots)
1 tsp. Gapi (thai shrimp paste)
1 tbsp Fish Sauce
Thai Green Curry with Potatoes and Green Beans
4 cloves Garlic minced
1 Onion diced
3 Cups Coconut milk
1 Cup Coconut cream
1 - 2 Potatoes Peels
1 Bunch green beans
8 Kaffir Lime Leaves
20 Thai basil leaves
2 Limes Juiced
Fish Sauce to Taste
Palm Sugar to Taste
