Green Curry Paste
Green Curry Paste
Mamta Gupta
This paste is used to make Thai meat, chicken, sea-food and vegetable curries. I sometimes use it to make even soups. If you like mild food, reduce quantity of chillies. This amount should be enough for 750 gm. of meat/chicken/fish.
Ingredients
1 shallot or small onion, chopped
2-3 garlic cloves, peeled
1 1/2 piece root ginger, peeled and roughly chopped
3-4 green chillies, with seeds, roughly chopped
1/2 cup of coriander leaves and stems, chopped. If possible, use roots, washed and roughly chopped
Rind of half a lemon or lime
2 tsp. coriander powder
1/2 tsp. turmeric powder (too much will make curry bitter)
A little lemon grass (if you can't get this, use rind of whole lemon instead)
2 tsp. dried shrimp paste (if you are vegetarian, omit this)
1 tsp. salt
Instructions
Place all ingredients in a blender and grind to a paste. You may need to add a little water.
To make meat or chicken curry, cook the meat/chicken in a little oil, until browned and nearly cooked. For fish and any sea-food, shallow fry in a griddle or pan until browned on both sides.
Add the curry paste and coconut milk. Bring to boil and turn heat down to simmer. Cook until main ingredient is cooked. Fish will take only a few minutes.
Adjust seasoning.
Garnish with coriander leaves and serve hot with Boiled Rice.
Notes
This paste can also be used to make seafood, meat or chicken and noodle soup. See recipe
