Here I am going to show you how I made Thai green curry paste. This curry paste is the key ingredients for the famous Thai green curry. For anyone experiencing difficulties finding all the ingredients, using a jar or can of curry paste is acceptable.
I often use commercially produced curries, but love to add further ingredients to enhance the freshness. Here are the ingredients for the green curry paste base if you are interested. In the next video I will show you how I build on this to make my green curry.
½ tsp cumin seeds, toasted
½ tsp coriander seeds, toasted
½ tsp black peppercorns
2 tbsp green chillies
½ tsp salt
5 chilli leaves (not shown on the video)
½ tsp kafir lime rind
2 coriander roots, chopped
1.5 tbsp lemongrass
1/2 tbsp galangal
2 tbsp garlic
2 tbsp shallots
½ tsp shrimp paste
Now when you get the curry paste let make Chicken green curry with Thai eggplant.
1 cup Thai eggplants
2 Chicken Maryland
1 tbsp oil
1.5 tbsp green curry
1 cup coconut cream
1/4 cup water
1/2 tbsp palm Sugar, to taste
1 tbsp Fish sauce, to taste
Salt, red chilli, kafir lime leaves and Thai basil.
Haven’t had enough of green curry? Why don’t you try Beef green curry as well.
1. You can use chicken or fish for the green curry, but this time I used beef shanks that have been braised until tender.
2. When frying curry paste with coconut cream keep frying until you get the coconut oil on the surface, and add coconut cream if it is too dry.
3. For vegetables I used Thai eggplant which can be substituted with eggplant or zucchini if it is difficult to find.
4. I also added 1/2 tsp white sugar which is not shown in the video.
And here is my fusion Pan fried red snapper with green curry sauce and crispy kafir lime leaves served with rice and red quinoa.