Cookbook Recipes

This recipe looks difficult due to the long list of ingredients. But once you manage to get all the ingredients, the recipe is very easy to cook and worth cooking too. I tried buying ready made green curry sauce but none is as authentic and nice as home made ones like this. On top of that, the paste can be stored in the freezer for up to 3 months. You can make more paste and keep them in portions in the freezer and then use it whenever you need it!
Ingredients:

Curry paste *This quantity is for 2 portion of green curry. Half is to be stored in freezer for next use.
1/2 tsp cumin seeds, toasted
1 tsp coriander seed, toasted
1/4 tsp white peppercorns
5 fresh coriander roots
3 tbsp chopped fresh galangal
10 fresh long green chillies, chopped
1 stem lemon grass, chopped
6 red Asian shallots, peeled
3 cloves garlic, peeled
1 tbsp shrimp paste
1 tsp grated kaffir lime rind
2 tbsp peanut oil

1 cup (250g) thick coconut cream
500 g chicken fillets sliced
2 cups water
125 g snake beans cut into 2 cm lenghts
150g broccoli cut into small florets
1 tbsp palm sugar
2-3 tbsp fish sauce
5 tbsp fresh corriander leaves

Method:

Place cumin seed, coriander seed and peppercorn in a spice grinder or mortar and pestle and grind into fine powder. Blend in a food processer with the remaining paste ingredients and add 1/2 tsp salt until smooth.

Place coconut cream, water, chicken , half of the above curry paste, and boil and simmer for about 5 mins. Then add broccoli and snake beans and simmer for another 5 mins or until chicken and vegetables are cooked. Add fish sauce, palm sugar, coriander leaves. Best served with steamed rice.

This entry was posted on Tuesday, July 18th, 2006 at 6:12 am and is filed under recipes, Main course. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.