Thursday, March 18, 2010

My Thai Green Curry

I love to recreate dishes I try at restaurants at home.. it is the challenge of working with new ingredients, learning something about a completely different cuisine and also most importantly, being absolutely sure of what goes into your food. The last reason motivated my spin on the wonderful Thai Green Curry. I wanted a version without too much coconut milk or oil, and also skip the fish sauce. At this point, I'd like to make the disclaimer that this is completely my adaptation of the Thai dish and may not be authentic at all. Jugalbandi has a detailed recipe and some useful links to other versions of Green Curry. One thing that I've found with Thai curries is that it involves several specialty ingredients.. galangal, kafir lime leaves, lemon grass etc. If you live near an Asian market, use some other recipe that calls for all these ingredients since I suspect they all contribute to the explosion of flavours you get in traditional Thai curry.

Ingredients : My Green Curry Paste
1 C Thai Basil leaves, packed
1 C Cilantro (leaves and stems), packed
1/2 medium Red Onion, chopped (or 3-4 shallots )
10-12 Thai Green Chillis
3 cloves Garlic, smashed
1 inch piece of Ginger, chopped
1 T lime zest
1 T Coriander seeds, toasted
1 t Cumin seeds, toasted
1 stalk Lemon Grass ( use juicy portions at its base, discarding the dry woody parts )

Green Curry
1 T oil
4 T Curry paste
1 C Broccoli florets

1/2 C Carrots, sliced
1 C mixed peppers ( green, red etc )
handful of green beans
1/2 block of tofu
1 small Can Coconut Milk 
1 T Soy Sauce
1-2 Thai Green Chillis, slit

Grind the ingredients for the paste coarsely. This paste freezes very well. For the curry, fry the curry paste in the oil until the raw smell from the onions and garlic disappears ( or for about 5 minutes on medium heat ). Add the carrots, beans and peppers and cook for about 10 minutes. Add the soy sauce, green chillis, tofu, broccoli and coconut milk and let simmer for about 10 minutes. Garnish with a few fresh torn basil leaves, if desired. Serve with fresh cooked jasmine rice.

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