Friday, September 12, 2014

Thai green curry

Ever tried Thai green curry before?
apparently there are many ways of cooking this dish
I'm using this recipe as I have all the ingredients called for ready in my kitchen
and this is my first time cooking as well as eating this curry
so you can imagine what I went through
it is seriously

Simply follow these 2 steps

Making the paste

      on a stove heat up a non stick saucepan over low heat and toss in 
      1 tsp coriander seeds + 1/2 tsp cumin seeds and keep stirring for 3 mins
      transfer both spices into a mortar and pound them till fine and keep aside

      using the same mortar, pound the following ingredients till fine
  • 1 sliced shallot  
  • 1 Tbsp sliced lemongrass 
  • 1/4" galangal 
  • 1 cut celery stalk
  • 3 peppercorns 
  • 1/2 tsp shrimp paste (belachan) 
  • 1/2 tsp brown sugar 
  • 9 chili padi 
  • 1 tsp salt 
  • 1 tsp juice of kaffir lime
  • 1/2 tsp zest of kaffir lime
     mix the grounded spices together with the above pounded ingredients to form into a smooth paste

Making the green curry

on a stove heat up a medium sized pot and pour in 2 Tbsp cooking oil

saute the above paste for 4 mins until the aroma fills up your kitchen 

then add in 1/4 cup thick coconut milk (santan) and mix thoroughly with the green paste

add in 1/4 chicken which has been washed clean into the pot

add enough water just to cover the chicken and mix all ingredients well

 cover the pot with lid half open and let the chicken cook

add in 1/2 diced red bell pepper and 3 kaffir lime leaves and cook for 3 mins

then add in 3 tsp fish sauce, one spoon at a time and taste for saltiness

lastly if need be..add in 1 tsp freshly squeezed kaffir lime juice 

and off the fire

a word on the chili
If you are not a great fan of chili padi please use half the chili in this recipe
if I were to cook this dish again which I like to..I would half the amount of chili
I love chili but my tummy couldn't take it!

Special thanks to Mamak Haji for his recipe :)

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