How do i make thi green curry?
I made this last night. Let’s see if I can remember how I did this. The recipe is from a cookbook called “Real Thai” by I think Nancie McDermott. I highly recommend her cookbooks. I only hope I’ve got her name right. You need to whiz the following things in the food processor to make green curry paste. * about 3 stalks of lemongrass * rind from one lime * 1/2 cup of green chiles (Thai chiles, serranos, or jalapenos) * handful of cilantro — you can add some basil and/or mint, too * teaspoon ground coriander * 1/2 teaspoon ground cumin * teaspoon salt * half teaspoon freshly ground black pepper * about 4 cloves garlic minced * about a tablespoon of fresh galangal or fresh ginger, minced * couple of large shallots, minced (or 1/4 onion if you don’t have shallots) * Then you will need one 14-oz can of coconut milk. Pour half the coconut milk into a large pot (like a soup pot). Heat it to a low simmer. Then put in about 3 tablespoons of the curry paste. Stir it in, and let simmer for sever
Thai Green Curry with Beef Ingredients 400 grams beef (a little less then 1lb.) 3 tbsp green curry paste (see green curry paste recipe or use ready-made curry paste) 2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut) 5 small fresh Thai eggplants, quartered 2-3 fresh red spur chilies, sliced diagonally 2 kaffir lime leaves, torn 1/4 cup sweet basil leaf (optional) 1 1/2 tbsp fish sauce 1 1/2 tsp palm sugar 1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil) Sweet basil leaves and red chili slices for garnish Preparation Slice the beef into thin pieces, about about 1/3″ (3 cm) thick. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a pot, pla
