Green Curry Paste (SE Asian*) - Xposted

[Guest guest]

Looks like a trip to the Asian market is in order. Yum. I've included the

author's tip for how to use curry pastes (at bottom of recipe). Vegetarians will

need to adjust ingredients for his tip - it still looks very useful with just a

few substitutions.

 

Note that this paste recipe itself *is* vegetarian (and I see from our list

members's posts that some of the commercial curry pastes are not because they

can include things like shrimp powder, etc.) ~ Brenda

 

* Exported from MasterCook *

 

Green Curry Paste (SE Asian*)

 

Recipe By :The Occidental Tourist by Stan Frankenthaler & Sally Sampson

Serving Size : 0 Preparation Time :0:00

Categories : Pastes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 inches fresh ginger -- thick slices

8 garlic cloves

1 inch galangal

-- OR 1 additional inch fresh ginger

1/4 cup packed fresh cilantro leaves -- (1/4 to 1)

5 kaffir lime leaves

1 stalk lemongrass -- outer husk

-- discarded, inner heart sliced

2 jalapeno peppers -- seeded and sliced

1/2 cup packed fresh mint leaves -- about

1/2 cup packed fresh Thai basil leaves -- about

4 shallots -- sliced

2 tablespoons coriander seeds -- toasted and cracked

1 tablespoon star anise pods -- toasted and ground

1/2 cup light sesame oil

 

Place all the ingredients in a food processor and process until it forms a

paste. Transfer to a glass container, cover, and refrigerate for up to 2 months.

Makes 1-2/3 to 1-3/4 cups.

 

* " When I was in Thailand I loved to watch the vendors at the market work their

woks, creating curry dishes that are very different from those of India and its

neighbors. Southeast Asian curry dishes start with a paste of fresh

ingredients-lemongrass, fresh herbs, ginger, galangal, garlic--combined with

dried spices and chilies. The paste is stir-fried with coconut milk, an

assortment of vegetables, and a protein such as meat or tofu. The curry is

usually thinner than Indian curries and has a much broader spectrum of flavors. "

 

The Occidental Tourist by Stan Frankenthaler, chef-owner, Salamander Restaurant

and Sally Sampson. Photos by Webb Chappell.

 

Typed for you by Brenda <brendaadams

 

Tip (vegetarians will need to make substitutions)- How to use curry pastes:

" To make a great and quick curry dish, simply saute onions, ginger, and garlic,

and carrots and celery if desired. When the vegetables have softened, add some

curry paste, starting with 1 tablespoon and adding more as desired. Add chicken

stock, coconut milk, and diced tomatoes. When the mixture has heated through,

add cut-up cooked chicken, pork, or fish. When that has poached [? meat is

cooked though - 'cooked' is not a typo], add some Asian noodles and dinner is on

the table!! Why use paste instead of curry powder? Because, the resulting

flavors are more complicated and more interesting, because the paste has a

wider range of ingredients. "

 

 

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Per Serving (excluding unknown items): 144 Calories; 2g Fat (13.4% calories from

fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg

Sodium. Exchanges: 1/2 Grain(Starch); 5 Vegetable; 1/2 Fat.