Ty520
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During my honeymoon in Thailand, we learned to make 'Gaeng Kiaw Waan,' or Thai Green Curry.
Thought I'd share with you all...
FOR THE BASE CURRY PASTE:
-1 fresh thai green chili (can replace w/ jalapeno pepper)
-1/4 cup chopped fresh cilantro
-1 tsp minced fresh shallot
-1 tsp minced fresh garlic
-1 tsp minced lemon grass (available in some larger chain grocers; or use lemon grass paste which is more common in the US - also available at larger national grocery chains)
-1tsp galangal (Thai dried ginger) but fresh works if that's all that is available
-1/4 tsp minced lime peel (kaffir lime is traditional, but any will do)
-1/2 tsp shrimp paste (or 1 tbs fish sauce)
-1/4 tsp coriander seed
-1/4 tsp cumin seed
-1/2 tsp anise seed
-1/4 tsp peppercorns
Prep:
1. heat pan on low heat and quickly toast the coriander, anise and cumin seed until fragrant - about 30 seconds.
2. add all ingredients into a food processor and blitz until smooth and equally ground - this may take some time, and require scraping down the sides several times, and reversing the direction of the blades several times
*note: a mortar and pestle is more traditional and preferred, and will result in a smoother, finer paste
FOR THE STEW...
-1/4-1/2 Lb protein of choice, sliced, about the size of your index finger (I recommend chicken or a firm white fish like snapper)
-1/3 cup cubed eggplant (eggplant - specifically thai eggplant, which is about the size of a cherry tomato - is traditional, but if you are not a fan of it like me, swap with another firm veggie - i recommend mushrooms)
-1/3 Cup cooked potatoes, diced (about 1/2" cubes)
-1/3 Cup fresh sweet basil, chiffonade
-1/2 fresh large red chili, finely sliced (jalapeno will suffice, but red is traditional, as the Thai seek to add pops of color to their dishes for aesthetic; add more for additional heat to your taste, or swap with red sweet bell peppers if you don't like heat. )
-2 large pieces of lime peel with no pith (kaffir lime leaf is traditional, but difficult to come by in the US)
-2 Tbs curry paste (from recipe above)
-1/2 Cup Chicken or veggie stock
-1/2 Cup coconut cream
-1 tsp fish sauce
-1/4 tsp sugar
-1 Tbs soy sauce
-1/2 tsp lime juice
METHOD:
1. heat sesame oil in large pan on medium high heat and add the curry paste and 1/3 of stock, stirring constantly for about 30 seconds - should be sizzling pretty well; might need to crank up the heat more if you're using a large western saute pan w/ electric stove top
2. add protein, 1/3 stock and lime peel and cook for an additional 2 minutes, stirring constantly
3.add eggplant and potatoes and remaining stock and cook an additional 2 minutes, stirring constantly
4.add coconut cream and mix well; boil for 2 minutes
5.and fish sauce and sugar; cook an additional 30 seconds
6. and basil and chilies and continue to boil for 30 seconds
serve and garnish with fresh basil leaves and additional fresh chilies
an off-dry to semi Reisling or mead works really well with it
Thought I'd share with you all...
FOR THE BASE CURRY PASTE:
-1 fresh thai green chili (can replace w/ jalapeno pepper)
-1/4 cup chopped fresh cilantro
-1 tsp minced fresh shallot
-1 tsp minced fresh garlic
-1 tsp minced lemon grass (available in some larger chain grocers; or use lemon grass paste which is more common in the US - also available at larger national grocery chains)
-1tsp galangal (Thai dried ginger) but fresh works if that's all that is available
-1/4 tsp minced lime peel (kaffir lime is traditional, but any will do)
-1/2 tsp shrimp paste (or 1 tbs fish sauce)
-1/4 tsp coriander seed
-1/4 tsp cumin seed
-1/2 tsp anise seed
-1/4 tsp peppercorns
Prep:
1. heat pan on low heat and quickly toast the coriander, anise and cumin seed until fragrant - about 30 seconds.
2. add all ingredients into a food processor and blitz until smooth and equally ground - this may take some time, and require scraping down the sides several times, and reversing the direction of the blades several times
*note: a mortar and pestle is more traditional and preferred, and will result in a smoother, finer paste
FOR THE STEW...
-1/4-1/2 Lb protein of choice, sliced, about the size of your index finger (I recommend chicken or a firm white fish like snapper)
-1/3 cup cubed eggplant (eggplant - specifically thai eggplant, which is about the size of a cherry tomato - is traditional, but if you are not a fan of it like me, swap with another firm veggie - i recommend mushrooms)
-1/3 Cup cooked potatoes, diced (about 1/2" cubes)
-1/3 Cup fresh sweet basil, chiffonade
-1/2 fresh large red chili, finely sliced (jalapeno will suffice, but red is traditional, as the Thai seek to add pops of color to their dishes for aesthetic; add more for additional heat to your taste, or swap with red sweet bell peppers if you don't like heat. )
-2 large pieces of lime peel with no pith (kaffir lime leaf is traditional, but difficult to come by in the US)
-2 Tbs curry paste (from recipe above)
-1/2 Cup Chicken or veggie stock
-1/2 Cup coconut cream
-1 tsp fish sauce
-1/4 tsp sugar
-1 Tbs soy sauce
-1/2 tsp lime juice
METHOD:
1. heat sesame oil in large pan on medium high heat and add the curry paste and 1/3 of stock, stirring constantly for about 30 seconds - should be sizzling pretty well; might need to crank up the heat more if you're using a large western saute pan w/ electric stove top
2. add protein, 1/3 stock and lime peel and cook for an additional 2 minutes, stirring constantly
3.add eggplant and potatoes and remaining stock and cook an additional 2 minutes, stirring constantly
4.add coconut cream and mix well; boil for 2 minutes
5.and fish sauce and sugar; cook an additional 30 seconds
6. and basil and chilies and continue to boil for 30 seconds
serve and garnish with fresh basil leaves and additional fresh chilies
an off-dry to semi Reisling or mead works really well with it