Thursday, 16 February 2017

Thai Green Curry Recipe

This is my all-time favorite  Thai dish. 
I kid you not. 
And not to be biased, but my mom made the best Thai green curry ever. 
Maybe because I'm accustomed to her style of cooking that I prefer hers compared to others.

Anywhooooo... 

Here's the recipe for Thai Green Curry ala mother ❤

The ingredients: 
Coconut Milk (Tips : Add in some coconut cream as well)
Green Curry Paste
Chicken
Fish Sauce
Kaffir Lime Leaf


Thai Basil
Terung Pipit

Thai Eggplant
Thai Palm Sugar
This was what I used (Thai palm sugar). But the former has more authentic taste
Garnishing :
Long Beans
Cucumber


Basically that's it.

Kepala Santan [Not sure what is it in English. Basically, it's the potent part of coconut milk #ehyeke

Stir fry coconut milk with green curry paste

Continue until the paste is fragrant and bubbling *pecah minyak* If it's taking too long. you can add some cooking oil to expedite the process

Add in the main star of the dish

Make sure all of em are covered and let em cook for a while
Then some chicken stock or water and coconut milk
Adjust the consistency 

Add the kaffir lime leaf, Thai basil and the eggplants

Add fish sauce and palm sugar.
Adjust the taste accordingly.
Wallaaaaa!! 

I like to eat them with spaghetti or rice. The authentic Thai way is to eat with rice noodle (khanom jeen) which is my FAVOURITE!!! But it's quite hard to get my hands on it locally.

No, it's not the same as mee hoon

So for the green curry paste, I know it's quite difficult to find here, in Malaysia. In Thailand, you just buy them at the market. Just tell the vendor how many kilos you need.


Alternatively, you can find those packed paste at convenience store. I saw them once in Tesco/ AEON.

Of course the best option is to go down to business and grind the paste yourself.
Here's a recipe from my cooking class back in Chiang Mai.

The ingredients are easily available. But it's gonna take some time and effort, like most delicious paste do.

Dry fry in hot skillet to release fragrance for 30 sec;
1/2 teaspoon Cumin Seeds (Jintan Putih)
1/2 teaspoon Black Peppercorns (Lada Hitam)
1 teaspoon Coriander Seeds (Biji Ketumbar)

Pound all these dried spices into powder.

Next add in these ingredients;

1-2 big green chilies 
1-5 green bird's eye chilies (cili padi).
1 inch galangal 
1 lemongrass
1/4 teaspoon kaffir lime peel
3 coriander roots
1 clove of garlic
1 shallot
1/4 teaspoon of shrimp paste (belacan)

Pound until paste is smooth.

You can keep the paste in the fridge for few weeks or 3-6 months in freezer.

*blending the ingredients using machine wont yield to the same results as pounding with pestle and mortar

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