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Ingredients

• 2 stalks of lemongrass
• Thumb-sized piece of galangal (can substitute ginger)
• One onion (meduim)
• 4-5 cloves garlic
• 1 cup of fresh coriander with stalks (and roots if possible)
• 3-4 green chillies (the very thin ones as they are the spicy ones) - but adjust to your taste
• 2.5 tbsp fish sauce
• 1 tbsp shrimp paste
• .5-1 tbsp white vinegar (do not use cider/apple vinegar)
• .5 tsp each - freshly ground coriander, cumin, white pepper
• 1 normal sized lime (lemon if you can't get a lime)
• 1 can of coconut milk or cream, if you like it to be thicked in consistency (a few tbsps of coconut milk to emulsify all the above ingredients). My Thai experience was that the curry tends to be very loose.
• I tsp brown or cane sugar (regular sugar will be just fine if you done have the former)
• Your choice of meat/seafood/poultry/veg. Remember, each category takes different times to cook, so you will need to be careful on how long you cook it. I used half a deboned chiken (I deboned it myself as you want to get a freshly slaughtered chicken for best taste). If you want to use prawns, shell and devein them yourself. Get them fresh from your fishery/fishmonger. beef is easy, just slice it fairly thin. Veg is the easiest. The best veg to use is a combination of baby corn, crisp green beans (the test is that they shout taste crisp and sweet when raw), mangetout, carrots in wedges (do not use the core), broccoli florets, bamboo shoots sliced, raw pineapple, if you can get it, frozen peas.
• If using chicken/prawns, do not throw the bones/shells. Use them for a stock (which can be used in your curry, if desired, so start the stock immediately once the bones/shells are available to use. Remember you are cooking Thai, so DO NOT make a european stock (no bouquet garnis should be added, just your basic onion, cloves and a generous bunch of fresh coriander with stalks, black peppercorns, a few pieces of cinnamon, if desired).
• 10-12 leaves of Thai basil (NOT Italian basil). If you can't find this, omit.

Description

Green Curry Paste From Scratch

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