Thai Green Curry from Scratch

I've been growing lots of Thai Basil (I have three pots) and they're finally ready for cooking. I've also made Thai Green Curry paste way earlier and it's been sitting in my freezer ever since. I've made green curry before, but that was using a paste bought from a recent trip to Bangkok. That turned out perfect, complete with pea eggplants (those small green bitter balls) & Thai eggplants (green and round). Wanted to try making from scratch, so I followed the recipe from here.

Thai Green Curry Paste

4 green chilis
6 green cili padi
2 medium onions
2 stalks lemongrass, finely chopped
2 tbsp galangal
5 cloves garlic
2 1/2 tsp belacan
2 tsp lime zest, grated
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp black pepper
1/4 tsp tumeric powder
2 tbsp chopped coriander root and stem 1/4 cup coriander leaves

Thai Green Curry Recipe

1 set green curry paste
Oil for frying
250ml coconut cream, and then some (recipe calls for 400g)
3 tsp fish sauce
1 block gula melaka
6 kaffir lime leaves (I added more)
1 small chicken
Thai and pea eggplants
10 stalks Thai basil leaves
Juice of 3 limau kasturi

Heat oil in a wok. When hot, add in the green curry paste and cook for 5 to 10 minutes until it dries out i.e. goreng sampai garing lah.
Recipe says add in chicken broth and coconut milk to dissolve the paste, but since I am using whole chicken with bones, I added in chicken first to cook the chicken. After frying for a few minutes, I addded in water and coconut cream.
Fry in the kaffir lime leaves.
Add in the fish sauce, gula melaka, and a bit of salt if need be.
Add in the pea eggplants first, then the Thai eggplants. Remember not to let the santan pecah.
Add the basil leaves last.

The curry turned out so spicy that I added more milk. Next time I'll probably reduce the cili padi. The heatiness kinda dissipated after the next day, so okay lar not too bad.

My Thai basil plants before it got chopped off! I have been growing plants indoors only, it's time to move them to the corridor outside the house.

Eaten the next day with basmati rice, because I was cooking Sindhi Biryani. Will definitely want to try this again, with tweaks to the chili especially! But overall the taste is there :)

Comments

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