About the Recipe
Ingredients
THAI GREEN CURRY PASTE
1 Tablespoon coriander seeds whole- roasted ground
1 Tablespoon cumin seeds whole- roasted ground
1 Teaspoon black peppercorn whole
1 Teaspoon salt
8 each garlic cloves
4 Tablespoon shallots, chopped
4 Tablespoon lemongrass, thinly sliced then minced
(Note: peel couple layers until you smell lemony. Snap it just like asparagus. Only use the bottom half. Remove wood core on the bottom)
1 Tablespoon galangal, fresh, peeled thin slices
5 each Thai chilies, sliced
4 each kaffir lime leaves, chiffonade
12 each basil leaves
½ cup cilantro stems only, minced (don’t use the leaves.)
8-ounce jalapeno peppers, thin slice with or with or without seeds
1 Tablespoon shrimp paste (optional, don’t use if anyone is allergic to seafood)
½ cup water
1 fl oz canola or vegetable oil
Red Curry Paste:
Ingredients are same as above with additional ingredients listed below
Substitute red jalapeno Or 1⁄2 ounce of red arboreal chili (soaked in hot water for 15 min then chopped)
1 stick of Cinnamon
1 Teaspoon Turmeric
1 Tablespoon Coriander (Don’t use cilantro stems.)
Yellow Curry Paste:
Ingredients same as above with additional ingredients listed below,
1/4 Teaspoon mace
8 each Green cardamom pod
1 stick of Cinnamon
1 Teaspoon Turmeric
Preparation
Step 1
Add coriander in the mortar and pestle then pound and grind it until finely ground. Then add cumin, peppercorn, and salt; grind it all together until finely ground.
Step 2
Add garlic and shallots; pound it until it roughly mixes with spice powder, then add minced lemongrass and sliced galangal and continue to pound until it becomes a paste. Add a tablespoon of water if needed.
Step 3
Add Thai chilies, kaffir leaves and cilantro stems, then pound until it is mixed well with the rest of the paste.
Step 4
Add jalapeno and pound it roughly with the rest of the paste then transfer into a blender and add water and oil.5) Process until it becomes smooth