Am making a Thai jungle curry tonight, which is a green curry without coconut milk and a couple of twists. The paste is the most important part. Mine serves 4x people. Will follow up in another post with how to use it. It is a lot of ingredients, but very simple to cook, the effort is in making the paste.
6x garlic cloves
6x Thai shallots (the really small ones), or 4x normal shallots.
6x coriander roots, which you can get from Chinatown
2x whole lemongrass, sliced, only the bits with purple rings inside them near the bottom (quiet Marco)
6x small green chillies, heads cut off
Thumb sized piece of peeled galengal, or ginger if you can't find it. Try to find galengal though.
3 x kaffir lime leaves, centre stem removed (slice each leaf down the middle removing the stem)
Pea sized lump of fermented shrimp paste, be careful this is hardcore stuff. Less is more.
2x tbsp fish sauce
1x tsp ground white pepper
Start with the fibrous stuff, which is the coriander root, the galengal, lemongrass and lime leaves. Get it chopped up and into a big pestle and mortar, put a folded tea towel under your mortar as you need to pound the ingredients. When they start to break up, add the chillies and garlic, then the Thai shallots, add in the white pepper. It will take a good 20 mins of pounding to get a fine paste.
Add the shrimp paste, and a couple of tablespoons of fish sauce. Pound gently at this point as you don't want it to splash out. Get a uniform consistency.
To be continued.
Last edited by Yomanze; 25-11-2016 at 17:42.
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