This curry recipe is based on one I learnt at cooking school in Thailand earlier in the year. It is a wonderful base recipe to use to add and your vegetables and/or meat of choice. It is not difficult to make your own authentic Thai curry paste once you know the correct amount of each spice to add to balance the flavor.
I used our home grown pumpkin, tomatoes, chilli, lemongrass and coriander in this recipe and mum’s kaffir lime leaves that I keep a stash of in the freezer.
The curry paste recipe below makes enough paste for two meals. Store the excess in the fridge and use it within a couple of weeks, or freeze it for use at a later date. It may seem as if there are lots of red chillis in this recipe, and there are, but they are added “for the color” rather than heat. Dried whole red chilli is not too hot. The spiciness in the recipe originates from the fresh chilli. You may wish to de-seed the chilli, or add just one if you prefer a mild chilli. Alternatively add more, or leave the seeds in if you prefer a very hot curry. My home grown chillis are very spicy so I have been using just one in this recipe. If I was using store purchased large green chillis I would use 3-4 of them.
As an aside – this recipe may not be technically considered a green curry as I have based the recipe on a Red, Yellow and Green Curry, maybe it is an orange/brown curry 🙂
This meal provided me with a flashback back to our Thailand holiday earlier in the year. I love to eat a good curry in the cooler weather, although reflecting on our holiday, we ate many curries and other spicy Thai dishes on smoldering evenings, and served a cold beer and it seemed like a natural thing to do.
Maybe a good curry can be eaten and enjoyed at any time of the year. What do you think?
- 6 dried chillies - soaked in warm water to soften, then chopped
- 1-3* fresh green chillis (without seeds will be less spicy)
- 1 lemongrass stalk - chopped
- 2 teaspoons of coriander seeds (whole) or 1 teaspoon of coriander powder
- 1 teaspoon of cumin dried
- 3 garlic cloves - chopped
- 2 kaffir lime leaves - chopped
- 1 cm fresh ginger - chopped
- 10 whole peppercorns
- 1 teaspoon shrimp paste
- 1 small shallot
- ½ teaspoon tumeric powder or 1cm fresh tumeric root - chopped
- 4-5 fresh coriander roots - chopped
- 1 tablespoon oil of choice for cooking
- 2 tablespoon of Curry Paste (as above)
- 300 grams of chicken breast fillet - sliced
- 400 ml coconut cream
- 100-150 ml water
- 250 grams pumpkin - cut into large pieces and baked for 25 minutes (partly cooked)
- 400 grams tomatoes - quartered (or whole cherry tomatoes)
- 150 grams green beans - ends trimmed
- 100 grams capsicum - chopped into pieces
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar - shaved
- Rice noodle or Rice to serve
- Fresh coriander leaves to serve
- Fresh lime to serve
- To make the paste add the ingredients to a mortar and pestle and pound until a thick paste is formed, or add to a food processor and blend to a paste
- Chop the partly cooked pumpkin into smaller pieces
- To a pan add 1 tablespoon of oil and 2 tablespoons of curry paste
- Heat until highly fragrant
- Add ½ cup of the coconut milk, stir and add the chicken the until color changes
- Add the vegetables, fish sauce, palm sugar and remaining coconut milk and water. Stir
- Bring to a simmer and continue to simmer on medium heat until the pumpkin is cooked
- While the curry is simmering, prepare the rice noodles (or rice)
- Serve the curry with the noodles and topped with fresh coriander and a squeeze of lime juice
Is curry reserved for the cool weather months at your house, or do you also enjoy a curry on a warm evening?
Have a lovely weekend.
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