Since my fiancee, Sophee has a distaste for fish and shellfish, I adapt recipes to suite her preferences, so we both still enjoy certain cuisines, like Thai.
Thai green curry paste is a versatile condiment that can be used as a flavoring agent for soups, sauces, and vegetables. It contains anti-oxidants, has anti-inflammaorty, and antimicrobial properties due to the combination of cilantro, ginger, garlic, chilies, and spices.
Usually, a Thai green curry paste has shrimp paste, but I removed it, and i added more lemongrass, ginger, and spices instead.
Makes 2 cups
- 10 garlic cloves, crushed
- 5 shallots, peeled and sliced thinly
- 1 inch ginger knob, peeled and chopped
- 1 each long red chilies, or jalapeño
- 5 each lemongrass stalks, bruised and finely chopped
- 1 cup cilantro, trim ends, chop, and wash well.
- 1 cup basil, chopped
- 1 whole lime, juiced
- 1 cup cold water
- 1 tsp ground turmeric/ground cumin/ground coriander
- Put all the vegetables in a blender or a food processor. Blend with the lime juice and cold water until the mixture comes together. Add the spices with salt to season.
- Always cook out the paste with some oil in a pan to cook the rawness out of the ingredients. Then add your vegetables or coconut milk to it.