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Green Curry Paste

Ingredients:

1.     4 T chopped lemongrass

2.     2 T minced galangal root

3.     1 diced shallot

4.     10 chopped cilantro (coriander) stalks

5.     2 t minced turmeric root

6.     2 minced garlic cloves

7.     zest from 1/2 of a lime

8.     1 kaffir lime leaf, minced

9.     1 Thai bird chili (any hot chili will do)

10.     1/2 serrano pepper, chopped

11.     2 T chopped basil

12.     1 T toasted cumin

13.     1/2 t white peppercorn

14.     2 t toasted coriander

15.     1/2 t shrimp paste

16.     pinch of salt

Process all ingredients in a mortar and pestle or a food processor until a paste forms.

Green Curry

Ingredients:

1.     2 T peanut oil (or another oil with a high smoke point)

2.     4 T green curry paste

3.     4 t brown sugar

4.     4 T fish sauce

5.     2 cups coconut milk, divided into two

6.     20 shrimp, peeled and deveined

7.     3 Thai eggplant (any eggplants will do, but peel them if so)

8.     1 onion, diced

9.     4 kaffir limes leaves, chiffonaded (reserve some for garnish)

10.     1 large handful of basil leaves

11.     1 serrano peppers, sliced on an angle

Heat the oil in a wok over medium heat until shimmering. Fry the curry paste in the oil until fragrant. Add 1 cup of the coconut milk and heat until just simmering. Add eggplant and onion, and cook until the oil separates (this may not happen. If the oil doesn’t separate, dont’ worry, just move on to the next step). Add the other cup of coconut milk and a splash of water. Add shrimp and cook for a minute. Add kaffir lime leaf and stir. Add fish sauce, sugar and stir until the oil separates again (or until the shrimp is cooked through, if the oil doesn’t separate). Turn off the heat. Add basil. Garnish with kaffir lime leaves and serrano pepper. Serve with rice. Serves 4.

Thai Stir Fry Sauce

Ingredients:

1.     4 t brown sugar

2.     3 t light soy sauce

3.     3 t dark soy sauce

4.     4 t chili paste

5.     4 T oyster sauce

6.     4 t sesame oil

Thai Stir Fry

Ingredients:

1.     1 T peanut oil

2.     2 carrots, cut on bias

3.     1/2 bell pepper, diced

4.     1 small onion, quartered and the leafs pulled apart

5.     4 garlic cloves, minced

6.     4 green onions, cut into 2″ pieces

7.     60 cashews

8.     1 chicken breast, thinly sliced

9.     Thai Stir Fry sauce

Heat the oil in a wok over medium high heat until shimmering. Add the chicken and cook through. Add carrots, pepper, onion, and garlic. It may flame up. Fry the veggies until they are cooked and have char marks, but still retain a crunch. Add sauce. Turn off heat. Add cashews and green onion, stirring to incorporate. Serve with rice. Serves 4.

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