And this Thai green curry is no different. Yet in lockdown, that’s exactly what I’m doing. I love them but vegans and vegetarians (or those who don’t have them to hand) can leave them out. If using Thai or Asian chili powder, be sure to reduce the amount to a teaspoon or two rather than tablespoons, or it will be far too spicy. To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor. The biggest challenge here is making the paste. 1 shallot (chopped, or 1/4 cup purple onion), 1 to 2 red chilies (or 1/2 to 1 teaspoon cayenne pepper, or 2 to 3 teaspoons Thai chili sauce), 1 thumb-size piece galangal (or ginger, peeled and sliced), 2 tablespoon fish sauce (or 2 tablespoons soy sauce, plus salt to taste), 2 tablespoons lime juice (freshly squeezed), Optional: 1/4 teaspoon ground cinnamon (or add 1 cinnamon stick to your curry pot). Note that this is best done in a small food processor. If the knife goes through easily you are OK. Work your way down the stalk from the large end. This scratch-made Thai Red Curry paste recipe will have you making red curry soups, noodle bowls and marinating all the BBQ things this summer. Don't let it boil rapidly, as the coconut milk in the sauce may split. Today I’m going to share my red Thai curry paste recipe to help you make it from scratch. If I can get it in a jar then you better know I won’t be grinding it up with a pestle and mortar…. It’s not that hard. Eggplant golfballs Variegated green and white. Learn how your comment data is processed. Most any Asian grocer will have them. Other times its more like whipping cream. If you follow this authentic Thai green curry recipe, and pound the green curry paste from scratch, you’ll have one of the best bowls of green curry you’ll ever taste. Pictured above, I’m in my element prepping ingredients for curry, stir-fry, tom yum soup and papaya salad. Homemade curry paste creates tastier dishes than store-bought pastes, and they're healthier, too. Wife to Chris (who's been very patiently teaching her how to use a camera!) Thai curry is one of those dinners I always really enjoy – but have never found a supermarket paste which I like. Fried shallots, more chilies, basil garnish and lime all work. It’s going to be huge. Once you see the oil or give up add the curry paste and stir to combine. Once you have your paste this is pretty much the same as any “easy” Thai green chili recipe. Now you can either store it for later or add it straight to a curry. Here you’ll find guilt-free, hearty dinners and desserts the whole family will enjoy made with easily accessible, fuss free ingredients. Not fire. Green Thai curry is hotter and, while I love spicy food, it uses coriander as a base which is not my favourite. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). Then maybe with a bit of sugar. I'm a sucker for shrimp and always have a bag in my freezer, so this is totally perfect for those. The stupid hot ones. I would cap it around 2 Tbsp though. This is a tricky one. Use with care. The sound will change. Simmer until the vegetables are cooked through. Love fish curry ! Trim and add the chillies along with the cumin and half the coriander (stalks and all). Hello! I have made the ingredients simple to find in a supermarket – this is a super delicious, healthy dinner the whole family will enjoy. You heard it here first…. Taste for salt. If you can take the heat add a chopped bird's eye chili. Cook for 2-3 minutes on each side until the coating starts to brown. Note – shrimp paste and fish sauce are typically Thai and add a moreish salty flavour. Simmer 5 minutes. One is still pretty mild. Roughly chop the lemongrass stems, chillis, shallots and garlic. Crazy hot at this point should be just right for your tastes in the final curry. You can make the paste ahead or you can make the whole thing ahead. Serve garnished as you like. This Yellow Thai Fish Curry is simple, delicious and speedy too! It’s a key ingredient in getting that Thai flavour. Peel back a layer. Here’s what I do. Purple stalks. Tear the mushrooms into even pieces. Didn't make the paste just cooked the fish off plain and added all the spices post coconut milk (as I don't have a blender haha). Magic. 3. - guilty as charged). Not too bad, considering we had 3 trips away during that time where we ate what we liked. We've finely come to the end of our family summer diet challenge. Add the onion and cook for 3 minutes on medium/low heat – stirring often, 7. All rights reserved. Season carefully to taste with sea salt and freshly ground black pepper. It will take a trip to an Asian grocer. Chop the onion, peppers and chicken breasts, 6. For when delicious really matters. We try to eat fish once a week and this is being added to our meal plan. Apparently that's the weight of a medium sized cheetah! If you're vegetarian or vegan, use soy sauce instead of fish sauce and golden mountain sauce in place of the shrimp paste. Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine. It’s a mixed bag out there. No bland flavours over here! We’ll soon be blending them. Although Mexican in origin, it works wonderfully well for this and other Thai recipes, as the chilies are roasted first before being blended into a powder. But really all you are doing is chopping up some stuff and pureeing it.