Thai green curry is a firm favourite in our house and I make it often, actually. It is one of our favourites, and I find easy, and compatible with most meats (chicken, pork, beef, or vegetables) and if I make a milder version, the children love it, and it’s also a meal you can make for guests or feeding a group of people, you just adjust the quantity you make and the level of heat you want.
I spent some time in Thailand as a child, my father worked there, and love Thai food, and South East Asian food in general, and thought I would share this recipe. You can buy very good Thai green curry past in the supermarket, and I have used various versions before, and they taste great, but there is something satisfying about making a meal from scratch, with a base you made yourself, I find. This keeps easily in the fridge and the whole meal is dairy and gluten free, which is an added bonus for me, feeding my dairy free/gluten free family members! I must confess, I used a jarred version this weekend, for ease and quickness, but this home made paste is great and easy to make and smells so good!
This recipe makes enough to feed 4 people if you are using it for a curry, or you can make it and store it in a sealed jar in the fridge for about two weeks or so. It gets better if you do store it for a day or two, to be honest, the flavours intensify and the taste of the herbs comes through but you can use it freshly made as well.
You will need:
- 1 stalk lemongrass, minced
- 1-3 green chilies, sliced (I use small red or green ones, the smaller the chilli, the hotter they are, generally, so use what you prefer, taste wise)
- 4 Tbsp. minced red onion
- 4-5 cloves garlic
- 1 thumb-size piece of galangal , thinly sliced
- 1/2 cup chopped fresh coriander leaves & stems
- 1/2 cup fresh basil
- 1/2 tsp. ground cumin
- 1/2 tsp. ground white pepper
- 1/2 tsp. ground coriander
- 3 Tbsp. fish sauce, or you can use a gluten free soy sauce that is also suitable for vegans/vegetarians
- 1 tsp. shrimp paste (for vegetarians, substitute 1/2 tsp. salt) I tend to use salt
Blend all of these ingredients together, using a blender or mortar and pestle.
This can keep in the fridge for up to a week in a sealed container, or in the freezer for at least a month. I use approximately 1-2 tablespoons to make a curry, to serve 4 people.
To cook it, I find the best way is to put a tablespoon of flavourless oil in a hot wok, and then dollop the amount of paste you want, into the wok, and allow it to cook through for 2-3 minutes before you add the meat or veg you have chosen. Cook the meat or veg through until the meat is browned or the veg is well coated, then add two cans of coconut milk, then simmer gently for 15-20 mins, until meat is tender or veg are cooked through. Serve with rice or noodles.
If like me, you love fuss free curry and want to pull one together quickly for an easy family meal, then these spice pots might be handy too.