I cooked Thai green curry tonight - well, when I say "cooked", I mean I combined green curry paste from a jar with coconut milk and added chicken, baby corn, spring onions and tomatoes with a splash of sugar and fish sauce - not particularly authentic I know, but my folks like it when I cook it for them!

I was wondering... I know cooking courses are a popular activity for tourists in Thailand. Does anyone have a decent authentic recipe for Thai green curry from scratch (as in blending up all the stuff to make your own paste)? Or any hints on how I could make my existing recipe a bit more exciting and/or authentic?

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Steve,

There are so many variations on a theme concerning Thai curries, however, this is one that I have taught my students in Melbourne and which is popular with them as well.

Fresh ingredients

Lemongrass (use lower 1/3 only) enough for 3 tablespoons
5 grams (1 teaspoon) kaffir lime peel chopped
20 gr (2 tablespoons) coriander root, chopped
10 gr (1.5 tablespoons) spring onions, chopped
5 gr (1 tablespon) garlic, crushed (I use the purple garlic for best results)
5 gr (1 teaspoon) shrimp paste
5 gr (1 teaspoon) tumeric, with the skin removed, and chopped
Green small chillies (I used 10, but use more or less for the taste that suits you)
30 gr (1 cup) sweet basil leaves

Dried ingredients

1 teaspoon coriander seeds roasted until just golden
1/2 teaspoon cumin seeds, roasted until brown
1/2 teaspoon black peppercorns
1/2 teaspoon of salt

Methodolgy

Put the coriander seeds, cumin sees and black peppercorns into a mortar and grind them into a powder. Alternatively, use a liquidiser to reduce the ingredients to a powder. (I use a coffee grinder with excellent results).

Then add all the remaining ingredients and pound or pulverise until it is a smooth paste.

If it is too dry, use some fish sauce to liquidfy - or water.
This recipe should make around 5 tablespoons of paste.




Aroi dee

Emdee,

Many thanks for this recipe - I will try it out on my return! I will have to grab some of the ingredients at the local asian supermarket. I feel coriander root might be a struggle to find though... I guess I'll have to start an indoor herb garden!

Thanks again,
Steve

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My latest travels: Shikoku Pilgrimage