Thai green curry.
by Gypsy and the Botanist
I love curry. The spicier, the hotter, the happier and more satisfied I am. I had always bought ready made curry pastes. But being the purist I am (if you will), I have always wanted to try making my own paste. It’s daunting. The list of ingredients, seemingly endless, and some unknown. But I can tell you, it’s so worth it. And far simpler than the daunting list of ingredients alludes to.
I used beef in this recipe, but you can use whichever meat (or just veg), you prefer. I wasn’t anticipating to post this recipe up, so the result is quite literally, adding everything that was in season for my midweek dinner, which makes for a quite un-photogenic dish. But the flavour… huge. And the aroma, so good.
500g meat of your choice
400ml coconut milk
1tbsp fish sauce
500ml stock of your choice
6 kaffir lime leaves, finely sliced
2 fresh limes, juice
1 brown onion, peeled and roughly chopped
1 red capsicum, roughly chopped
2 carrots, peeled and roughly chopped
1 handful of beans
Any other vegetables of your choice (I used broccoli, spinach, bamboo shoots, and mushrooms)
Green curry paste
1/2 tbsp cumin seeds, dry roasted
1/2 tbsp coriander seeds, dry roasted
1/2 tbsp whole black peppercorns
A pinch or two of sea salt
4 garlic cloves, minced
A handful of fresh coriander
1 stem of lemongrass
4 stems of green shallots, chopped
1 small piece of ginger, peeled and chopped
1 small piece of galangal, peeled and chopped
1 lime, zest and juice
2 green chillies, chopped finely
1tbsp dried shrimp paste
For the curry paste, add the cumin and coriander seeds, and peppercorns, into a mortar and pestle, and pound until finely ground. Add the sea salt, garlic, coriander. Once this is combined, add the lemongrass, ginger and galangal. Then add the chillies, shallots, lime zest and juice. Once this paste has formed, add the shrimp paste.
In a large pan or wok, brown the onion for a few minutes. Add the fish sauce and curry paste, and fry for another few minutes until brown. Add the coconut milk, and simmer for approximately 5 minutes, stirring well.
Add the meat with the stock, the kaffir lime leaves and lime juice, and bring to the boil, simmering gently for another 20 minutes. Add your veggies, and simmer some more until the meat is tender. Serve with jasmine rice.