Monday, September 1, 2008

Recipe of the Week: Thai Green Curry

Thai Green Curry Paste

6 – 10 jalapenos, seeded and chopped
2 T. chopped garlic
1/4 c. chopped shallots or green onions
1 T. chopped ginger
1/4 c. cilantro
1.5 t ground coriander
1 t. caraway seeds
3/4 t. ground black pepper
1 t. ground cumin
1/2 t. ground nutmeg
1/4 t. ground cloves
2 t. grated lemon rind
3 to 4 T. vegi oil

Puree the ingredients in a blender to a smooth paste, adding oil as needed. Makes around 1 cup of paste.

Mix the curry paste with coconut milk for a killer green curry. I’d mix 1 cup paste with about 1.5 cups coconut milk. Add 1 T fish sauce (or some salt), 1 pound chicken, beef, pork, and/or vegis, a couple teaspoons lemon juice, and a bunch of fresh basil and mint.

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