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make your own green curry paste

make your own green curry paste

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Some time back I visited Bangkok and spent a fascinating week at the Blue Elephant Cooking School. There I was privileged to learn a bit more about Royal Thai Cuisine. The one recipe I have since clung to is this glorious Green Curry Paste. It is just so much better to make your own curry paste and quite frankly you simply cannot compare it to the stuff you buy in the shops. The recipe requires galangal, shallots and lime zest – as these ingredients are hard to come by, I have replaced them with ginger, spring onions and lemon zest.

The paste can be kept in an airtight container for two weeks in the refrigerator or one month in the freezer. If you would like to preserve it longer, add extra salt as this is a traditional Thai way of preserving food. For a vegetarian version omit the shrimp paste.

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Green Curry Paste (Kruang Kaeng Keaw Waan)
(makes 85 grams)
10 g hot green chillies, chopped
10 g fresh coriander, chopped (if you can get the roots, even better)
7.5 ml ginger, grated
7.5 ml lemon zest
15 ml lemon juice
4 garlic cloves, grated
40 g spring onions (about three), sliced
5 ml salt
5 ml cumin seeds, roasted and grounded
2.5 ml coriander, roasted and grounded
2.5 ml white pepper
10 basil leaves
2.5 ml shrimp paste

Pound all the ingredients in a pestle & mortar to fine paste or use your stick blender.

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the simplicity of mince meat + eggs + chillies + basil . a thai match made in heaven

the simplicity of mince meat + eggs + chillies + basil . a thai match made in heaven

the simplicity of mince meat + chillies + basil . a thai match made in heaven

When I arrived at home on Friday night there was a huge red gift on my kitchen table from my loving husband. It was a huge, huge bag of red chillies – do you perhaps think he wanted to tell me something? Anyway, seeing these beautiful chillies took me back to Thailand – and my dear friend Pierre (kitchenbabble.com) in Bangkok. In 2010 I was privileged enough to spend a week in Bangkok where we shared the most wonderful times preparing all sorts of Thai dishes and specialities … but back to the chillies … chillies can be found in nearly every Thai dish or element of Thai cuisine – and rightfully so. I left Bangkok with the most fantastic memories and loads of recipes … but this one –  is my ultimate favourite – I gave the Grapua Moo Sub a bit of a twist.  Its easy to make and soooo tasty! Just so you know though … I added a bit of lemon juice and black pepper to the dish. Its heaven when that yellow of the egg breaks and spills over the cooked mince and rice.

mince meat + eggs + chillies + basil . a thai match made in heaven
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 500g Extra lean mince meat
  • 2T Oil for frying
  • 8 Cloves of garlic – finely crushed - I love grating my garlic on the smallest side of the grater
  • 2T Fish sauce – I tend to use more – taste and see what your palette says
  • 3 - 4 Red chillies – chopped -I don't take the seeds out - I do like things hot
  • One nice big pinch of freshly grounded black pepper
  • A big squeeze of lemon juice
  • A huge handful of fresh basil leaves - please be generous
  • 3-4 Eggs (1 egg per person)
  • Cooked basmati rice or if you prefer normal rice
Instructions
  1. Heat your oil + add the mince - loosen the meat with your fork. It must be loose, fine and brown. Fry slowly till the meat is cooked.
  2. Now all you do is add the garlic, fish sauce, chillies and pepper. Stir it and let it cook for a few minutes.
  3. Add the lemon juice, taste and correct the seasoning with salt (I prefer fish sauce) and pepper.
  4. Poach or fry the eggs( if you fry your eggs make sure that these are sunny-side up and soft).
  5. To serve: Add the fresh basil to the mince. Scoop some rice into a bowl. Then add some mince to the rice. Top the dish with a soft poached or fried egg - season you egg with salt to taste. Enjoy!

 

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