This is the post that i was expecting for a long time. Thai cuisine is my most favourite next to Indian cuisine. May be that it due to the excessive use of coconut milk, just like my native cooking. When my husband took me to a Thai restaurant for the first time, i really didn’t like it. May be that was due to its complex flavour. But that time he said that i will addicted to it, if i have it for few more times. He was absolutely true.. After sometimes, i’m just addicted to it. Now whenever my husband asks me my choice of restaurant to go in the weekend, my answer would be always THAI…

I cannot list out my favourite thai dish, as everything is the best. So here i start with the famous dishes. So i chose to post very famous Green curry first. First i thought, it would be difficult to prepare this curry paste, as very complex flavours are in it. But to my surprise, it can be prepared very easily in few minutes with very simple ingredients, which makes the dish very tastier and healthier. Also i thought mine was very flavourful and tastier as i used the fresh ingredients.

Thai green curry paste is very versatile, as you can use this for curries, noodles, stir fries and soups. Also you can use shrimp or chicken or any veggies…

As some of the ingredients are new to Indians, i added the ingredients photo too..

INGREDIENTS:

4 shallots

5 green chilies, de-seeded

2 tablespoons sliced lemon grass

1 thumb sized piece of ginger or galangal

4 cloves garlic

1 tablespoon coriander stem or coriander roots

1 tablespoon coriander leaves

4 kaffir lime leaves. roughly chopped

1 small pandan leaf, roughly chopped

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon white pepper

5 to 6 pudina leaves

1 tablespoon shrimp paste

1 tablespoon fish sauce

2 tablespoons olive oil

Salt to taste

INSTRUCTIONS:

In a pan, toast coriander seeds, cumin seeds and white pepper in medium flame until they releases the nice aroma.

Along with the toasted ingredients, take all other ingredients in a blender and blend to a smooth paste. Check for salt and spice.  Store in an airtight container in the fridge for up to 2 weeks.

NOTES:

Traditionally galangal is used in green curry paste. But since i didn’t get it, i replaced it with ginger.

Pandan leaves and pudina are not usually added to prepare the green curry paste. I just added to get more greenish paste. You can leave it, if you don’t like it.

Salt act as a preservative. If you want to store it for long time, add more salt. But remember this when you are cooking and adjust salt accordingly.