Thai Green Curry Paste
|Sliced jalapeno chili peppers||2|
|Minced garlic||5 Clove (25 gm)|
|Minced ginger||1 1⁄2 Tablespoon|
|Chopped shallot||3 Tablespoon|
|Minced fresh lemon grass||1⁄4 Cup (4 tbs)|
|Chopped cilantro||2 Tablespoon|
|Ground coriander||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Minced lime zest||2 Teaspoon|
|Peanut oil||1 Tablespoon|
|Fish sauce||2 Tablespoon|
|Light brown sugar||2 Tablespoon|
|Diced serrano chile peppers||7|
In a small blender add all the ingredients (leave out the last two). Start by pulsing 10-12 times until you get a uniform consistency. Blend on high for 3 minutes - will be mostly smooth. Will produce about a cup of the paste - That will make 2 curry dishes...
The best way to cook the curry in my opinion is to fry it in coconut milk fat. Skim off the thick cream from two cans of coconut milk (You'll get about a cup) and use that for the frying medium... Add both the coconut cream and the curry paste in a large sauce pan and bring to a boil while whisking - it will ball up then you will see the oil come out - add the rest of the coconut milk - add the fish sauce and light brown sugar - mix well and you're on your way...