I love making Thai Green Curry paste, since it uses my two favorite herbs - Cilantro and Basil. Typically you should be using Holy basil also called Tulsi, but those leaves are much harder to come by, so I end up doing this with a very practical version usually readily available ingredient such as sweet basil and ginger instead of galangal. The results are quite acceptable. It makes for a quick and flavorful curry.
Green Curry Paste
Ingredients
1/3 cup fish sauce
1 lump size palm sugar
10 green chillies
2 tbsp freshly ground coriander
1 2-inch piece ginger or galangal
2 cloves garlic
1 cup chopped cilantro- leaves and stems
1 cup chopped basil
2-3 kafir lime leaves or 1 tsp grated lime zest
Method of Preparation
1. Dissolve the palm sugar in the fish sauce. This takes a little bit of time, so I actually do this first and then prep and chop the remaining ingredients.
2. Add all the remaining ingredients into a food processor.
3. Add in the fish sauce with sugar and process till smooth.
Green chicken curry with zucchini
Serves 4 people
Ingredients
2 tbsp oil
2 shallots, finely chopped
1/2 cup green curry sauce
1/2 lb chicken cut into large chunks (boneless thighs work well for this recipe).
1 can light coconut milk
2 green zuchinis was and cut into a dice to match the chicken
Method of preparation
1. Heat the oil and add the shallots with the green curry sauce and chicken and cook for about 10 minutes.
2. Add the coconut milk and simmer for 10 minutes.
3. Add in the zucchini and cook for 5-7 more minutes.
4. Serve with white or brown jasmine rice.
Method of Preparation
1. Disolve the sugar in the fish sauce, this takes some time to dissolve so I actually leave this to soak while I prep the remaining ingredients.
2.
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