Chris and I have been on a brief hiatus for the last month. We have both been flat out working on new projects, studying, working, working, working...as such, post's may continue to be a little irregular until we find a new rhythm.
I've been meaning to share my recipe for homemade Green Curry Paste for the last month. I'm a big fan of green chicken curry, I practically lived on it during my last years of university. I would make huge batches, storing the remaining in the freezer for quick no-fuss meals when I was pulling an all-nighter to get my next assignment in.
I've always found green curry to be a great crowd-pleaser, especially on those squally winter nights. You can adjust the portion of chilli to suit your tastes; I like it really hot and I find 6 large green chillies to be perfectly hot. You can easily adjust the recipe to suit your tastes; sometimes I double the lemongrass and ginger for a more fragrant curry.
Green Curry Paste - makes 1 cup
- 2 large lemongrass stalks, whites only finely diced
- 3-6 Green chillies, diced
- ~ 30g Ginger, diced (or more if you like it stronger)
- 5 large garlic cloves, diced
- 1/2 red onion (or 2 shallots)
- 40g of coriander, leaves and stems
- 1 tablespoon of coriander seeds
- 6 kaffir lime leaves, spine removed and diced
- 1 teaspoon of shrimp paste
- 1 teaspoon of fish sauce
- 1/2 teaspoon of ground white pepper
- 1/4 cup of coconut milk/cream
- Salt to taste
- Dry roast your coriander seeds until fragrant. Grind in your spice grinder or pestle and mortar and reduce to a rough powder.
- Add your first four ingredients into your spice grinder, food processor or pestle and mortar. Grind into a paste. Gradually add the remaining ingredients, using the coconut milk to loosen your paste.
- Store your paste in airtight containers in the freezer, or proceed with making your curry. Be sure to fry off your paste to release the flavor. Enjoy!