Skip to main content

Thai Green Curry Paste

"Do you know how to make Thai Green Curry?"

My mom asked me one fine day when we were having dinner.

"Maybe. Why?", I ventured carefully.

"Oh, why don't we make some one of these days?", she chirped happily.

Ever since then, green curry appears weekly on our table every week like clockwork.

In my research into the recipe for the curry paste, I flipped quite a few cookbooks and amazed that some of my cookbook hadn't bothered to include a recipe for it. Certainly not Mark Bittman's How To Cook Everything (yellow edition). It led me to wonder if people do make curry paste still or that has gone the dodo way.

Making curry paste is certain easy if you avoid the true blue way of pounding with mortar and pestal. Just whizz the ingredients in a blender and you will have a raw paste in no time at all.

After that, it is just a matter of frying until you start choking and coughing and crawling your way out of the kitchen to know that the paste is ready. But do a visual check too. It should be a darker shade green than it first started.

This gives a wonderful platform for you to dump just about anything you fancy in it. I prefer to go with asparagus, tomatoes and beef combo. Anything goes, I guess. Almost anything goes.

*****************************

Thai Green Curry Paste

(makes 2/3 cup)

*****************************

1 tsp cumin seeds

1 tsp coriander seeds

1 fresh Thai chilli

1 lemongrass

4 large cloves of garlic

2/3 cup shallot

1 (1-inch) piece ginger

1 tsp salt

3/4 cup cilantro

1 tbsp lime juice

Whizz everything in a blender until finely chopped. Add cooking oil to aid the blending process, if necessary.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to