Green Curry Paste
15-20 Fresh Thai Green Chili & 2 Thai Green Chili(big)
Salt 2-3 teaspoon
Galangal 1 tablespoon
Lemongrass 3 tablespoons
Skin of Kaffir Lime ½ teaspoon
Fresh Garlic and Shallot 6-8 Cloves
Roasted Coriander Seed ½ teaspoon
Roasted Cumin Seed ½ teaspoon
Shrimp Paste 2 teaspoon
Coriander Root 1 tablespoon
Black Pepper 10-15 seeds
Shrimp paste 2 teaspoons
Cooking the curry:-
2 tbls of veg oil
Heat in wok on high
Fry off 2 tbls paste for a bit - do not burn (fast roughly 1 min)
Add a tbls of coconut milk and boil down
When oil seems to separate add another tbls of coconut milk
Repeat until half of the milk is gone
Add meat.
Cook for a few minute.
Add vegetables
3 mins
15-20 Fresh Thai Green Chili & 2 Thai Green Chili(big)
Salt 2-3 teaspoon
Galangal 1 tablespoon
Lemongrass 3 tablespoons
Skin of Kaffir Lime ½ teaspoon
Fresh Garlic and Shallot 6-8 Cloves
Roasted Coriander Seed ½ teaspoon
Roasted Cumin Seed ½ teaspoon
Shrimp Paste 2 teaspoon
Coriander Root 1 tablespoon
Black Pepper 10-15 seeds
Shrimp paste 2 teaspoons
Cooking the curry:-
2 tbls of veg oil
Heat in wok on high
Fry off 2 tbls paste for a bit - do not burn (fast roughly 1 min)
Add a tbls of coconut milk and boil down
When oil seems to separate add another tbls of coconut milk
Repeat until half of the milk is gone
Add meat.
Cook for a few minute.
Add vegetables
3 mins
Add remaining Coconut Milk
Add 1 tbls fish sauce
1 min
Optional: add 1 tbsp sugar
Add Thai basil and thin slices of red chillis for colour
Serve :-)
Add 1 tbls fish sauce
1 min
Optional: add 1 tbsp sugar
Add Thai basil and thin slices of red chillis for colour
Serve :-)