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Dans la lune

April 21, 2018

Thai green curry with homemade paste

Thai green curry with homemade paste

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Thai green curry with homemade paste

Ingredients

  • 2 garlic cloves - finely chopped or grated
  • 15g fresh ginger - finely chopped or grated
  • 300g homemade green curry paste
  • 1/2 green or red bell pepper - cut into strips
  • 200g eggplant - cut into small cubes
  • 300g pork or chicken - cut into bite-sized pieces or sliced
  • 5 baby corns - cut in half
  • 350ml coconut milk
  • 250ml water
  • 1 tsp fish sauce
  • salt to taste, if necessary

Instructions

  • 1. Heat 2 tbsp vegetable oil in a fying-pan, cook pork (or chicken) until almost cooked. Then add eggplants and continue cooking until lightly wilted. Set aside.
  • 2. Heat 1 tbsp vegetable oil in a cooking pot over medium heat. Saute garlic uand ginger until fragrant and add the homemade green curry paste, cook until aromatic (about 3 min), add the coconut milk and water.
  • 3. cooked pork and eggplant mix (from step1), and bring it to boil. Reduce the heat to low, cover and let it simmer for about 5 mins.
  • 4. Add fish sauce and mix. Sprinkle a dash of salt if need to your taste.
  • 5. Finally add the red or green bell pepper and baby corn. Bring it to a quick boil.
  • Serve hot with steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Rice, Soup

April 21, 2018

Homemade green curry paste

Homemade green curry paste

Print this recipe
Persons
5
Serving Size
about 300g curry paste
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Homemade green curry paste

Ingredients

  • 10g cumin seed
  • 100ml vegetable oil
  • 1 tsp coriander powder
  • 4 garlic cloves - peeled
  • 1 tsp black peppercorn
  • 2 shallot - roughly chopped
  • 2 stalks lemongrass - roughly chopped
  • 1 batch coriander (about 40 to 50g) - roughly chopped
  • 1/2 to 2 green chillies (depned on how you like spicy) - roughly chopped
  • 1/2 tbsp ginger powder
  • 5 to 6 kaffir lime leaves - spine removed -roughly chopped (or 5 to 10g lemon skin)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masara powder
  • 10g shrimp paste (kapi)
  • 1/2 tsp fine salt
  • 1 tsp coconut sugar or brown sugar

Instructions

  • 1. In a small frying-pan, fry cumin seed until fragrant. Set aside.
  • 2. Place all the ingredients and the fried cumin seed from #1 in the food processor. Chop until the mixture becomes a homogeneous paste. (or put all ingredients in a cooking bowl, and blend with a hand blender until smooth.)

For a green curry recipe follow this link

  • Note if you don't intend to use it all :
  • Store the green curry paste in a jar in the refrigerator for a few days. Or transfer the paste in a zip lock plastic bag, then freeze it for storage.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Chicken, Cooking, Cooking Recipe, Everyday cooking, Pork, Sauce, Soup, Vegetables

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