Thanks OC1246 for the green curry recipe. I was looking for new ideas to try when making it tonight.
For what it's worth here's the one I use regularly to good effect:
Green Curry and Homemade Paste (adapted from someone else's recipe)
For the paste:
20 bird's eye chillies (or 10 ‘little finger’ sized green chillies)
1 tbsp chopped ginger (or even better: galangal)
3 tbsp chopped lemongrass
1 tsp lime zest, (or even better: 2 tsp finely minced kaffir (makrut) lime leaves)
10 tsp pounded into paste coriander stems (or 1 tsp chopped and pounded coriander root)
1 tsp (turmeric powder) or even better: chopped red turmeric
2 tbsp chopped shallots
2 tbsp chopped garlic
1 tsp shrimp paste (I usually use Korean fish sauce)
pepper and salt
For the curry:
5 tbsp coconut cream
1 tsp fish sauce
½ tsp palm sugar
180ml vegetable stock
180g tofu
100g purple aubergines
2 kaffir lime leaves, shredded
3 red chillies, deseeded and finely sliced
Handful of Thai basil leaves
1. Pound the paste ingredients one by one in a pestle and mortar, making sure each is well incorporated before adding the next. You can use a food processor, but you won't get quite such good results.
2. Heat the coconut cream in a small saucepan, and allow to come to the boil. Once it has reduced and begun to split, add 4 tbsp curry paste and mix, stirring continuously until aromatic – taste to see whether the spices are cooked.
3. Add the fish sauce and sugar to taste, pour in the stock and bring back to the boil, then put in the tofu, and the aubergines. Simmer until cooked through, then stir in the lime, red chilli and basil leaves. Stir in a little more coconut cream if it's too spicy, and serve with jasmine rice.
Sometimes I supplement with Vietnamese mint.
I think the secret is not to use too much coconut cream as it can mask the taste of everything.
I can usually get these ingredients (except the shrimp paste) at the amazing Avondale Markets in Auckland.
