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Thai green curry is a flavor packed meal, thats becuase there are so many ingredients to work with. For beginners, I recommend buying the green curry paste and then graduating to making that paste when you have the other parts of the dish down.
Green Curry Paste
1/2 cup basil (thai if you can find it)
1/2 cup cilantro
6 green chilis (thai if you find)
1 tablespoon ground ginger (galingol)
1 tablespoon ground garlic
1 shallot or 1/4 red onion
3 green onions chopped
1 piece of lemon grass
juice from 1/2 a lime
1 bay leaf
cumin, coriander, salt and pepper
Blend all ingredients in a food processor until smooth. I used finger hot, Anaheim, habanero and jalapeƱo chillies because they didn't have Thai chilis.
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Once you have the green curry paste you can begin making the rest of the dish. The curry paste will last about a week in the fridge if you want to make extra to save.
Seafood Vegetable Thai Green Curry
1 pound peeled deveined shrimp (u24 is a good size)
1/2 pound bay scallops
8oz jumbo lump crab meat (any crab meat will suffice)
1 thai eggplant, chopped large
1 cup broccoli and cauliflower mix
1/2 cup carrots, julienned
1 green bell pepper, julienned
1 can of bamboo shoots, julienned
1 cup of Thai green curry paste
2 cans lite coconut milk
1 handful of unsalted cashews (I had salted so I rinsed them in cold water)
1/2 cup of basil
1/2 cup cilantro
Garnish
Sliced Avocado
Green onions
Cilantro
Basil
Lime wedges
Start a large cooking vessel or wok on medium high heat. Add vegetable oil to coat the bottom and add you vegetables, cover. After 5 minutes remove the veggies and add your seafood. Stir to cook evenly, after 5 minutes remove and set aside, they will cook through in the curry. Add green curry paste to the pot and let it cook for 1 minute, do worry they will bring out all of the flavor. Add the coconut milk and mix it through, let it cook for 5 minutes. Turn the heat down to low and add the veggies and the seafood. Let cook for twenty minutes. Turn off the heat and add the cashews, cilantro and basil.
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I also boiled up some nice jasmine rice and added a little coconut oil and salt. The lump crab meat made the dish so rich and coated all of the other items in the mix. We had our friends Sean & Dana over for dinner. They both know their Thai food well and we all cleaned our plates so I was happy with my first try at Thai Curry from scratch.
Awesome!
ReplyDeleteThannks for sharing this
ReplyDelete