by edamame2003
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Expand8 serrano chillis (remove the seeds in accordance with how spicy you like your curry) Ask a question about this ingredient
1/4 cup Cilantro roots + stems (or 1 Tablespoon Coriander seed, toasted) Ask a question about this ingredient
1/2 tablespoon black peppercorn Ask a question about this ingredient
1/4 cup shallots Ask a question about this ingredient
4 garlic cloves Ask a question about this ingredient
1 inch piece of galangal, peeled and sliced Ask a question about this ingredient
1/2 inch piece of turmeric, peeled and sliced (or 1/2 teaspoon of dried turmeric) Ask a question about this ingredient
1 teaspoon of kaffir lime zest (or kaffir leaf) Ask a question about this ingredient
2 tablespoons lemongrass, chopped Ask a question about this ingredient
1 tablespoon shrimp paste Ask a question about this ingredient
1 teaspoon cumin seed (toasted) Ask a question about this ingredient
3 tablespoons green curry paste Ask a question about this ingredient
1/4 cup grape seed or canola oil Ask a question about this ingredient
1/2 pound meat (sliced chicken, beef, pork, or shrimp) Ask a question about this ingredient
1/2 pound Thai eggplant, cut in quarters Ask a question about this ingredient
2 cups Coconut Milk Ask a question about this ingredient
fish sauce to taste Ask a question about this ingredient
about a dozen longan fruit (optional) Ask a question about this ingredient
sugar to taste, if not using fruit Ask a question about this ingredient
Mix the ingredients to make the curry paste. You can use a blender or a mortar or a combination of both. Grind to a paste.
Ask a question about this stepHeat up the oil and 'fry' the curry paste to release the spice fragrance for about 3-5 minutes over medium heat.
Ask a question about this stepAdd about 1/4 cup of the coconut milk and mix with the curry paste.
Ask a question about this stepAdd the sliced meat and let cook for about another 3-5 minutes.
Ask a question about this stepAdd the remaining coconut and bring to a slight boil. Lower the heat and taste. Add fish sauce to taste.
Ask a question about this stepAdd the eggplant and allow the curry to simmer for about 10-15 minutes or until the eggplant is soft.
Ask a question about this stepAdd fruit and or sugar to taste.
Ask a question about this stepServe over rice or Japanese Somen noodle. Garnish with chiffonade of kaffir lime leaves.
Ask a question about this stepThis sounds great! I would love to make this for a party...can any of it be made ahead?
This sounds so great! I'd love to make this for a party I"m having...can any of this be made ahead?
This sounds so great! I'd love to make this for a party I"m having...can any of this be made ahead?
This sounds so great! I'd love to make this for a party I"m having...can any of this be made ahead?
sure! the curry paste can definitely be made and frozen and will keep for a month. You could also make the dish ahead, refrigerate and re-heat when you're ready to serve. Enjoy!
Sounds great! Any thought on a substitution for shrimp paste? My wife is vegetarian
skip the shrimp paste and fish sauce and just use salt to taste + chili oil.
thank you!
Home made green curry paste - now on the to-do list! Thoughts on replacements for longan? I just googled it, have never seen it before!
thanks--I hope you try it. i'd love to hear your thoughts. longan comes in a can at the asian market, but probably could be substituted with another fleshy fruit--peaches maybe?
or just use thinly sliced bell pepper...I forgot thats how we made it before getting all fancy with fruit :)
Yum! I love green curry and can't wait to try your recipe, Eda. Love you addition of longan!
Mmm...there has been lots of longan at the FM lately and now I have an excuse to buy some!
i never made it with longan until my sister suggested putting pineapple in red curry. and it was delicious. and sold out at her farmers market. so I suggested adding longan in the green curry (which I remember seeing at the stands in Northern Thailand years ago)--and its been a hit. i think if you're gonna eat curry in the summer, the fruit makes it more tropical maybe.
Sounds and looks really delicious. I love spicy food and curry is one of my favorite spices.
Yum!!
thanks tara--hope you have a chance to try this!
Dan is the founder of Kitchen Options
This sounds great! I would love to make this for a party...can any of it be made ahead?