So for the curry paste:
Lemongrass stem
Kaffir lime skin
Galangal (1 slice)
Turmeric (3 round slices - similar to carrot thickness)
Dried large red chilli (chopped)
Coriander seed (tspn)
Garlic (3 cloves)
Shallots (2)
Ginseng
Small green chillies (small bowlful)
Firstly, you need to chop up all those ingredients really nice and small (lemongrass, gingseng, kaffir lime skin, galangal, turmeric, garlic) as you'll be the one pounding it into a smooth paste. (Ignore the red chillies in this pic, you will be using the green ones obviously!).
You'll need about 1 teaspoon of paste per person for an averagely spicy curry (obviously you can add more or less as you prefer).
2 tsp Green curry paste
100 g chopped chicken/beef (small)
Kaffir lime skin
Galangal (1 slice)
Turmeric (3 round slices - similar to carrot thickness)
Dried large red chilli (chopped)
Coriander seed (tspn)
Garlic (3 cloves)
Shallots (2)
Ginseng
Small green chillies (small bowlful)
Firstly, you need to chop up all those ingredients really nice and small (lemongrass, gingseng, kaffir lime skin, galangal, turmeric, garlic) as you'll be the one pounding it into a smooth paste. (Ignore the red chillies in this pic, you will be using the green ones obviously!).
Add to the mortar along with the chopped chilli and coriander seeds, and get cracking!
This definitely takes a bit of leg work so if you have a willing assistant then it's definitely worth sharing the load. Otherwise, maybe whip out the blender for a nice smooth paste.
You'll need about 1 teaspoon of paste per person for an averagely spicy curry (obviously you can add more or less as you prefer).
Ingredients for Green curry (serves 2)
2 tsp Green curry paste
100 g chopped chicken/beef (small)
1 bowl coconut milk
2 kaffir lime leaves - thinly sliced1 large red chilli - thinly sliced
Sweet basil leaf - torn from the stem
1-2 eggplants (aubergines will also work) - chopped into quarters (bite size pieces)
1-2 eggplants (aubergines will also work) - chopped into quarters (bite size pieces)
1 tsp palm sugar (maple syrup is an alternative)
2 tsp fish sauce
Ok, so to start with make sure you have your ingredients to hand. We were told to keep them on a plate in the order you'll be needing them - just makes it that much easier.
Start by bringing 2 cooking spoons worth of the coconut milk to the boil over a low heat, until oil begins to appear on the surface.
Add the curry paste and stir for one minute or until fragrant.
Add the chicken and cook until it turns white, followed by the rest of the coconut milk and bring the the boil.
Add all the vegetables, palm sugar (or maple syrup) and fish sauce and remove from the heat. Continue to stir until the palm sugar has dissolved.
Serve with plain rice.
Ok, so to start with make sure you have your ingredients to hand. We were told to keep them on a plate in the order you'll be needing them - just makes it that much easier.
Start by bringing 2 cooking spoons worth of the coconut milk to the boil over a low heat, until oil begins to appear on the surface.
Add the curry paste and stir for one minute or until fragrant.
Add the chicken and cook until it turns white, followed by the rest of the coconut milk and bring the the boil.
Add all the vegetables, palm sugar (or maple syrup) and fish sauce and remove from the heat. Continue to stir until the palm sugar has dissolved.
Serve with plain rice.
No comments:
Post a Comment