For a long time, I wanted to make from scratch Thai curries.....yes!....the green, red, and yellow curry pastes. I always buy them ready to go, but I wanted to know hoe to make them. I adapted these three recipes from https://hot-thai-kitchen.com/ I have lowered the spiciness....and yes....they are delicious!!
Green curry
1.5 tsp coriander seeds previously toasted
1 tsp cumin seeds
previously toasted
8 green Thai chilies (seeds removed)
1 tsp salt
20 Thai basil leaves, finely julienned
1 piece lemongrass (2cm), thinly sliced
2 slices galangal , finely chopped
2 tsp lime zest, finely chopped
2 tsp cilantro cilantro stems, finely chopped
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 tsp fermented shrimp paste (gapi)
In a big mortar pestle, crush the coriander and cumin seeds. Set aside. Then make a paste with the green chillies, add some salt, add to the chillies the basil leaves, lemon grass, lime zest, cilantro stems. Once you have a paste, add the shallot and garlic cloves. Finally, add the shrimp paste, and the mix of coriander and cumin seeds. You can use 2-3 tablespoons of this curry paste per 1 can of coconut milk. You can freeze the remaining green curry paste.
Yellow curry
5 dried chilies, seeded
1 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
1 tsp salt
2.5 tsp curry powder
1 lemongrass 2.5 cm, bottom half only, finely chopped
2 slices galangal, finely chopped
1 piece turmeric 2 cm
3 slices fresh ginger
3 cloves garlic
1 small shallot chopped
1 tsp shrimp paste
I have a coffee grinder that costed me $8 a long time ago, and I use it to grind spices only. Grind your dry chilis in the coffee grinder. Let the dust settle before opening it. In a mortar pestle, crush the coriander and cumin seeds. Set aside, and mix it with the curry powder. In the mortar, made a paste with lemongrass, galangal, turmeric, and ginger. Once it is mixed, add garlic and shallot. Add the salt to help binding it. Add the dry ingredients. Then add the chili powder. At the end, add the shrimp paste. You can use a portion for your yellow curry dish, and freeze the rest.
Red curry
6 large dried chilies, seeded. Large chilies are milder.
2 small dried chilies, seeded. Small chilies are spicy.
1 tsp coarse sea salt
1 shallot chopped
3 garlic cloves chopped
1 piece (2 cm) chopped lemongrass
2 slices chopped galangal
6 cilantro stems, but no leaves
1 lime zest
1 tsp shrimp paste
Grind your dry chilis in the coffee grinder. Let the dust settle before opening it. In a mortar pestle, crush the lemongrass, lime zest, galangal, shallot, garlic and cilantro stems. Add the salt to help binding it. Then add the chili powder. At the end, add the shrimp paste. You can use a portion for your red curry dish, and freeze the rest.
I used 3 cans of coconut, one for each curry. To make each curry, place a can of coconut in a pot. Heat it until is up to the boiling point. Put it in a low flame. Add to each pot between 1 to 3 tablespoons of paste. It depends on your taste. Correct it for salt. For the curry itself, I used shrimps, scallops, mushrooms and green peas. I served it with colorful rices.
