Thai cuisine is one of my favourite Asian cuisines. Just thinking about it makes me salivate as many of their dishes would easily trigger many of my senses.
It's sharp signature fiery chillies would make me perspire just thinking about it, yet there is also something comforting in the perfumed spices; the savoury and sweetness balancing these profiles altogether at the same time. Great for times when you need a bit more punch to your diet; it's Simply awesome!
Green curry is one classic Thai dish that has won fans all over the world. It is rich, fragrant and sweet, and you can come up with many ways to use this versatile curry paste which I would be writing in my next couple entries.
Ingredients
100g Green Chillies
75g Thai Green Bird Eyes Chillies
6 Stalk Lemongrass, Only the bottom 5"
3" Galangal
1.5 Tbsp Thai Shrimp Paste or 3" Belachan, Toasted at 80 Degrees Celsius for about 12-15 minutes)
Kaffir Lime Peel (From 1.5 Kaffir Lime)
4-5 Garlic Cloves (45g)
4 Shallots (45g)
45g Coriander Stems and Roots
1.5 Tbsp White Peppercorns, Toasted
1.5 Tbsp Cumin Seeds, Toasted
2 Tbsp Coriander Seeds, Toasted
1/2 Tbsp Sea Salt
Method
1. In a frying pan on low heat, dry toast the white peppercorns, Cumin Seeds and Coriander Seeds till fragrant, stirring constantly to avoid burning. Turn the heat off, remove from pan and set aside to cool.
2. Once cooled, blend into a fine powder in a blender.
3. Add in lemongrass and blend till very fine.
4. Next, add in the rest of the ingredients and blend into a paste.
Author's Notes
It can be stored in the freezer for 1-2 weeks.