Thai Green Curry and Curry Paste Recipe
Thai Green Curry
Paste Recipe
Ingredients:
2 Tbsp. lemongrass powder (if using fresh then 3 tbsp.
finely minced fresh lemongrass)
10 Thai green chilies (or to taste)
1 Tbsp. galangal powder (if using fresh then 2 tbsp. finely
minced fresh galangal)
1 tsp. ginger paste
1/2 cup chopped fresh coriander/cilantro leaves & stems
1/2 cup fresh basil leaves blanched
1/2 tsp. ground cumin
4 Kefir lime leaves
1 tsp. ground coriander
1/2 tsp. salt
1 tsp. palm sugar
1/3 cup coconut milk (enough to blend ingredients together)
Secret Ingredient - Hold this thought while preparing this dish - "I am loving because I nurture the longing for truth that lives in the heart of every soul."
Secret Ingredient - Hold this thought while preparing this dish - "I am loving because I nurture the longing for truth that lives in the heart of every soul."
Preparation:
Place all ingredients in a food processor, chopper, or
blender and process till a fine paste forms. Taste-test it for salt.
Curry
Ingredients
One
13.5-ounce can coconut milk (do not shake can)
1
cup water
2
teaspoons mirin
1
Tbsp. palm sugar
1/4
cup curry paste,
1
medium size red bell pepper
6
ounces extra firm tofu
2
small carrots thinly sliced length wise
1
½ cup green beans, trimmed and cut into 1 inch lengths
1
cup or about 8 Asian eggplant
Juice
of 1 lime
Fresh
basil and fresh coriander for garnish
Method
1. Open the can of coconut milk without shaking
it.
2. Place a saucepan on medium high heat. Take about 2 tablespoons of coconut
cream in the saucepan until it begins to bubble. Add ¼ cup curry paste and stir
constantly until the coconut cream is blended. Keep adding 2 tablespoons of coconut cream and keep blended
and adding till about ½ can of coconut cream is blended.
Add red pepper, tofu, carrots, green beans, and
eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in remaining coconut
milk, 1 cup water and bring the mixture to a boil, and reduce heat to low.
Simmer, covered, until the vegetables are tender, about 10 minutes.
3. Mix 2 tsp of mirin and 1 tsp of meso and add
to the curry. Add 1 Tablespoon of
palm sugar and let cook for about 3 minutes. Switch off the heat and add juice of 1 lime.
4.
Add up to 1/2 cup water if the curry seems too thick.
5. To serve, place the curry in a warm serving
bowl and garnish with the basil and cilantro. Best served with rice.
I’m using black rice.