This Thai Green Curry Paste is a basis for that old favorite of Thai Green Curry Chicken. However, it can be used for a fish-based curry as well. I have included that recipe at the bottom of the page. It can also be used for the Thai Green Curry Chicken recipe as well.
It is not an easy recipe to make as there are a few ingredients that require preparation. You may even have to shop for most of the ingredients. Do not let this deter you as there is nothing like a Thai Green Curry.
Makes 3/4 cup
2 tsp coriander seeds
1 tsp cumin seeds
1 1/2 teaspoons of ground turmeric
1 teaspoon Thai shrimp paste
1/3 cup small green chilies, chopped finely
1 tablespoon fresh ginger, grated
3 shallots, chopped
4 garlic cloves, chopped
1 stalk lemongrass, inner part, chopped
Small bunch coriander leaves, young stems and roots, chopped
4 tablespoons Thai basil, chopped
Juice of 2 limes
2 teaspoons rinsed green peppercorns (tinned)
50 ml fish sauce
50 ml water
Dry roast coriander and cumin seeds with turmeric in a non-stick pan until aromatic. Remove seeds from the pan and cool.
Add shrimp paste to the pan and fry for 2 minutes. Remove from the heat.
Grind seeds to a powder and put in a processor with the shrimp paste, chilies, ginger, shallots, garlic, lemongrass, coriander, basil, lime juice, green peppercorns, fish sauce, and water.
Blend to a paste. Cool and store in a jar covered with a film of oil in the refrigerator for up to 2 weeks.
Use vegetable oil to cover the finished sauce.
Shirmp paste available in Asian food stores.
This sauce can be used to make a fish curry.
Green Curry Fish Recipe
Chop thick white fish fillets into chunks and cook gently in green curry paste which has been diluted with coconut milk and chicken stock to make a thin sauce. Use 1-2 teaspoons of the curry paste per cup of liquid.