Ingredient (blended into a fine paste)
*can be chilled in airtight container for 1 week after cooking...
15 green chillies, deseeded
2 green capsicums
6 shallots
8 cloves garlic
1 tbsp sliced galangal
2 stalk lemongrass, white section only
1 thai lime, rind only
1/2 cup fresh coriander (leaves & stem)
1 tsp ground coriander, toasted
1 tsp ground cumin, toasted
1 tsp salt
Method
Heat up 2 tbsp of oil in a a wok over medium-low fire. When hot, add green curry paste and stir-fry for about 10 mins or till fragrant. Add salt to taste. Watch the fire while cooking and be careful not to burn the paste.
Cool completely before storing or use immediately.
Thai Green Curry
Ingredient
2 tbsp oil
*6 tbsp green curry paste (increase according to the thickness u prefer)
350 gm chicken breast, sliced into 3 cm pieces
8 kaffir leaves, sliced thinly
1 cup coconut milk
1 cup milk
3 tbsp fish sauce
2 tbsp palm sugar
4 red chillies, sliced
1 large eggplant
15 fresh sweet basil leaves
Method
Heat up oil in wok. Add the green curry paste, stir for 1 min. Add chicken, eggplant, lime leaves and coconut milk. Mix well and bring to a boil. Turn fire to low and simmer for 10mins, then season with fish sauce, sugar and red chillies.
Cook for another 10mins or till the oil separates from the curry.
Add sweet basil. Stir and let curry cool down for 5mins. Serve with rice.
Discussion: https://www.facebook.com/photo.php?fbid=10153479930362390&set=gm.857314491004295&type=1&theater
