A few days ago I was shopping in Food Baazar when my hand reached out to pick a bottle of Thai curry paste. The husband who was busy buying his favourite Haldiram bhujia, looked up and asked me why don't I make the paste at home, from scratch? Challenge accepted, I though and bought the ingredients to make the Thai curry paste instead. Without beating around the bush too much I post the recipe here which is inspired from BBC Good Food Mag. Only, it was a red curry which I modified and made into a green curry.
Boneless chicken - 300 gms
Coconut milk - 200 ml
Oil - 2 tbsp
For curry paste
Shallots (roughly chopped) - 3
Green coriander (roughly chopped) - 1/2 cup
Garlic cloves - 3-4
Green chilies - 3
Galangal or Thai ginger - a 2 inch x 2 inch piece
Juice of 1 lemon
Soy sauce - 1 tbsp
Ground cumin - 1 tsp
Ground black pepper - 1 tsp
Lemongrass stalk (roughly chopped)
Dried Kafir lime leaves - 3-4
- Blend all the ingredients for the curry paste together till you get a smooth paste.
- Heat oil in a pan and add the paste, fry for 10 minutes.
- Add the coconut milk and bring it to a boil.
- Throw in the chicken pieces and let them cook. Boneless chicken will take around 15 minuted to cook. You can replace the chicken with tofu, fish or prawns. Add some broccoli, bell peppers if you are making the curry with tofu.
Serve with steamed rice and enjoy.