If I say now it is my favourite, it will not be true the minute after I have the urge to cook a Red curry, or a Yellow curry or Massaman curry and so on.
The fact is, Thai Green Curry is a must when you want something really chilli hot.
I don't believe in a "mild" Thai Green Curry. That is not right at all.
What do I use?
Ok, it has been a while I want to tell you this, and I don't make a cent from the manufactures, truly, but I love the Mae Ploy line of curry pastes.
You can buy Mae Ploy Thai Green Curry in a small envelope pack, enough for 2 people, on a small plastic jar, good for a few curries in 3 months or if you get really serious buy the 1 Kg pot! (like me…)
To tell you more, I'm so addicted to Thai Curry, I have sent, via express post to Brazil, 50 packs from Australia, so afraid I was, I'll would have difficulties finding it in São Paulo!
More on Thai Green Curry
You can make the paste yourself, if you can't find it!
Here it is, how to make your own Thai Green Curry Paste:
Thai Green Curry Paste (nam Prik Kaeng Khiaw Waan)
Ingredients:
- 15 large fresh green hot chillies*
- 3 shallots (pt_br - cebolinha aperitivo), sliced
- 9 cloves garlic
- 1 teaspoon finely sliced fresh galangal (pt_br substitua gengibre em pó)
- 1 tablespoon sliced fresh lemon grass
- 1/2 teaspoon finely sliced "kaffir" lime rind (pt_br limão bem verde substitui)
- 5 teaspoon chopped coriander root (or substitute coriander stems if unavailable)
- 10 white peppercorns or 1 teaspoon of ground white pepper
- 1 tablespoon roasted coriander seeds**
- 1 tablespoon roasted cumin seeds*
- 1 teaspoon sea salt
- 1 teaspoon shrimp paste or dried shrimp pound on a mortar
METHOD 1: (by hand!)
Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
Pound hot chillies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
Add the cumin mixture and shrimp paste, continue mixing it up until smooth and fine.
GREEN CHILLIES
I recommend "dark green" fresh hot Thai chilli peppers, and if you are in Brazil, "Dedo de Moça VERDE" for a beautiful green color paste
METHOD 2: (Lazy one - use a mixer)
In a bowl add coriander seeds, cumin and peppercorn, and mix it very well. If you find it difficult to get a powder from it, you can always use a blender! Separate this ones.
Mix hot chillies and salt together well. Add the remaining ingredients except shrimp paste, mix it until combined homogeneously.
Add the cumin mixture and shrimp paste, continue mixing it up until smooth and fine.
GREEN CHILLIES
I recommend "dark green" fresh hot Thai chilli peppers, and if you are in Brazil, "Dedo de Moça VERDE" for a beautiful green color paste
This mixture can be stored in a "cold" fridge for a month and in the freezer a lot( I keep it for 6 months easily)
After all this once again, the commercially available Thai Green Curry Paste in the fridge last a very long time, when kept with its plastic closed inside the plastic jar also well closed.
Finally there are many ways to cook Thai Green Curry, and soon I'll be posting a few options here.
Beto Boton
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