1. We've had very few donations over the year. I'm going to be short soon as some personal things are keeping me from putting up the money. If you have something small to contribute it's greatly appreciated. Please put your screen name as well so that I can give you credit. Click here: Donations
    Dismiss Notice

Recipe Thai Green Curry Paste!

Discussion in 'Tilted Food' started by Charlatan, Sep 16, 2011.

  1. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    So all this talk of Thai Green Curry has me wanting to make it again.

    Here's the recipe I use:

    A rough chop and then blitz it in the food processor. Done!

    If you want to cook some of the paste, just fry some paste in a pot with some oil until it becomes fragrant. Add some coconut milk and bring to a simmer. Add some chicken pieces and simmer until it's cooked.

    You can also add some pieces of bell pepper, small egg plants and other vegetables as you like.

    Top with some Thai Basil and serve with rice.

    How about you? Do you have a curry you like to make?
     
    Charlatan, Sep 16, 2011
    #1
    • Like Like x 1
  2. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    Is Butter Chicken considered a curry?
     
    Remixer, Sep 16, 2011
    #2
  3. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    Most definitely.
     
    Charlatan, Sep 16, 2011
    #3
  4. sgbsteve

    sgbsteve Getting Tilted

    Location:
    Treasure Coast, FL
    so is curry powder something like this that is dried or is that something completely different?
     
    sgbsteve, Sep 16, 2011
    #4
  5. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    Curry powder consists of the various spices only and is normally (at least here in Canada) the stuff used in much of Indian cooking.

    There are various other types of blends. In Thai curry, you can normally find a paste with different colours: yellow, green, and red.

    There's a wide variety of curry blends out there.

    I tend to just use the paste, as I'd have to go out of my way to get some of the ingredients listed in the OP.
     
    Baraka_Guru, Sep 16, 2011
    #5
  6. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    Curry powder is, as B_G says, a mix of spices. In India they called Garam Masala and most cooks have their own mix of spices.

    The curry powders in North America are anemic in comparison to most Garam Masalas. The way we make one here is to take the individual spices such as coriander seed, turmeric, fenugreek, cumin, cinnamon, mustard seed, etc. and we dry toast them. Then we grind them to powder.
     
    Charlatan, Sep 16, 2011
    #6
  7. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    I've heard that most curry powders sold in North America have very little turmeric, which is a shame. So always add a bit more if you use that stuff, just to make sure you get enough. :)

    Or try going to gourmet/specialty grocery stores and get the better stuff.
     
    Baraka_Guru, Sep 16, 2011
    #7
  8. LUCIFER

    Lucifer Slightly Tilted

    Location:
    The Darkside
    Not necessarily a curry, per se, but I've been marinating chicken overnight in a bowl with 1 tbsp (or more) of green curry paste, 1/4 cup of safflower oil, cilantro, lemongrass, garlic, ginger pastes, and about 1/8 cup of lime juice. let marinate about 24 hours, then toss it on the BBQ. We've been calling it Thai BBQ. :thumbsup:
     
    Lucifer, Sep 16, 2011
    #8
  9. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    Have you tried doing a tandoori grill? Tandoori masala normally is a preparation for a clay oven, and the authentic stuff is really good, but you can't go wrong with just whipping this up and just grilling it. The combination of spices and yogurt is delightful.
     
    Baraka_Guru, Sep 16, 2011
    #9
  10. LUCIFER

    Lucifer Slightly Tilted

    Location:
    The Darkside
    Actually, yes, I have. Food & Drink (from the LCBO) had a chicken bbq recipe a few years ago, that we love
     
    Lucifer, Sep 16, 2011
    #10
  11. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    That's a great magazine.
     
    Baraka_Guru, Sep 16, 2011
    #11
  12. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    I love Food & Drink. When we shipped a few things over here from Toronto last summer, I made sure to toss a few copies of Food & Drink that I had saved.

    I don't know about the lack of tumeric, but that sounds about right. Years ago I worked at a bulk food and fresh fruit store and whenever we ran out of curry powder we would just mix up a batch using the other spices. I seem to recall that we never had a lot of tumeric, but then I didn't do the mixing, so I can't be certain.

    The best place to get garam masala is down in Little India. There is this small shophouse that still grinds fresh spices. It's one of my favourite places in Singapore.
     
    Charlatan, Sep 16, 2011
    #12
  13. streak_56

    streak_56 I'm doing something, going somewhere...

    Location:
    C eh N eh D eh....
    I bought this curry mixture from an East Indian restaurant and it makes the best butter chicken ever.... I love it....
     
    streak_56, Sep 17, 2011
    #13
  14. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    Gotta love the Butter Chicken.

    My absolute favourite Indian dish.
     
    Remixer, Sep 18, 2011
    #14
  15. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    A few months ago, I would have agreed with you. A few months ago, I had the fish tikka at my local. Holy crap! It's the best. I can't wait to have it again.

    Butter chicken is now my second favourite.
     
    Charlatan, Sep 18, 2011
    #15
  16. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    Hmm.... I've seen Fish Tikka a couple times on Indian menus, but I've never tried it.

    Though there's a really nice Indian place here in Kabul and they have the Fish Tikka, I'll try it when I'm out again. When it comes to seafood in Afghanistan, you're always better off not having it. Unless you're emo.
     
    Remixer, Sep 18, 2011
    #16
  17. snowy

    snowy so kawaii Staff Member

    I could spend all the time running around to the two Asian markets here and tracking everything I need to make Thai curry pastes, but instead I just buy them from this company: http://javastyle.net/thaintrue/index.php The local hippie co-op sells them. Right now we have the green and the Massamun. We ran out of red (my favorite). We also usually have Japanese curry:
    [​IMG]

    I like using Indian curry as a flavoring in different things. For instance, I really like roasted curry sweet potatoes, with a dash of garam masala.
     
    snowy, Sep 18, 2011
    #17
  18. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    If I was in North America, I'd be trying to find a good ready made paste as well.

    Here, it's actually a lot easier to get the ingredients. What I don't already have on hand, I can get at the local wet market, about 5 minutes from my house.
     
    Charlatan, Sep 18, 2011
    #18
  19. spindles

    spindles Very Tilted

    Location:
    Sydney, Australia
    We buy pre-made paste. I did an asian cooking class years ago - one group made paste from scratch and one group used a store bought paste - there was very little difference. I guess if you were keen on specific ingredients making your own paste would make sense, but most of the commercially made pastes (available in Oz) are pretty good/balanced.
     
    spindles, Sep 18, 2011
    #19