We use green chilies only for this curry paste. It will turn out as green curry that’s why we call “Green Curry” This kind of curry has a bit sweet taste from coconut milk. One of this curries is Gaeng Kiao Waan Gai (Chicken Green Curry) I’m sure, but maybe it is not the first time that you hear this name. It’s one of famous dishes in Thai restaurants. It’s not so complicate to do it yourself and the taste always turns out delicious even though it’s not exactly as in the restaurants. So let’s try and let me know how you like it!
Ingredients:
15 green fresh chilies
3 tablespoons sliced shallots
1 tablespoon sliced garlic
1 tablespoon sliced lemon grass
2 teaspoons sliced galangal
½ teaspoon chopped kaffir lime skin
2 teaspoons chopped coriander root
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon shrimp paste
½ teaspoon salt
5 peppercorns
Instructions:
1. Wash all vegetables, drain and pad dry.
2. Heat a frying pan over low heat, dry fry cumin seeds and coriander seeds for about 5 minutes or until its fragrance after that grind into a powder.
3. In the mortar and pestle or electric blender, grind together the rest of the ingredients except the shrimp paste, cumin and coriander mixture powder and pound until smooth. If you use mortar and pestle it will take about 20 minutes or few minutes with a blender.
4. Add the shrimp paste and cumin and coriander mixture powder into a mortar or blender and blend together. The shrimp paste will make the chili paste gently smooth.
5. Transfer to a bowl, for the best you should use it immediately. The fresh curry paste will give a better taste than the stored one because of its fragrance.
