First of all, the most important thing in a green curry, it’s a green paste. Please, please do not buy it, but make it yourself.
If you have been to Thailand, and you still remember the taste of “the best green curry you ever had”, i can assure you all ingredients were fresh. They did not buy a paste from a supermarket.
Of course, you will end up with quite a lot, and it keeps great in a fridge for a few days in a air tight container. I just add it to different dishes casseroles,omelettes, it is full of flavor and goodness, not only curries love that.
Ingredients for a paste:
Cumin seeds- 1 tea spoon
Coriander seeds- 1 tea spoon
Peppercorns (i use black)- 1 tea spoon
Shrimp paste- 1 tea spoon
Juice of 1 lime
Kaffir lime leaves- 6 roughly chopped, spine removed
Garlic- 6 chopped
Ginger – 4 cm , grated
Lemongrass- 2-3 stems, white part only.
Green chilies- 3 long
Coriander fresh- 5 stems
Shallots- 2 chopped
Turmeric ground- 1 tea spoon
For the curry:
Chicken- breast, thighs boneless- 1 kg, cut into 3-4 cm pieces.
Asparagus- 1 bunch, do not cut it, just snap the ends and it will break at the right place.
Snow peas- 150 g, trimmed.
Garlic- 2 cloves,sliced
Red chili- 1 long, sliced.
Fish sauce- 1 table spoon
Brown sugar- 1 table spoon
Coconut milk- 1 can
Fresh coriander for a garnish.
First prepare your curry paste.
In a frying pan dry roast all the seed, till slightly browned, set aside.
To the same pan add shrimp paste, break it into pieces and dry roast for a couple of minuets, set aside.
Grind all the seeds in a mortar or processor or any other tool you have ( i am using thermomix).
Then add all your ingredients (don’t forget the shrimp paste) to a food processor and make a paste.
Heat an oil in a wok, add sliced garlic, stir for a few seconds, add 1- 2 table spoons of your beautiful green curry paste and stir constantly for a couple of minuets, add coconut milk, sugar, fish sauce.
At this stage add all your chicken , cover and let it cook under medium heat for 15 minuets.
Add asparagus, chili and peas, cover cook for another 10 minuets or so. If you feel, that it is not enough liquid in a wok, don’t panic, all veges are going to release juices and soften up.
Best served with rice.