Krung Gaeng Keo Wan Thai Green Curry Paste Recipes

Steps:

• Place your chicken, 2 cups of coconut milk, fish sauce, and laos powder in a wok or large frying pan, and bring to a boil, allowing them to boil until the chicken is cooked and tender.
• Remove your chicken from the pan with a slotted spoon leaving everything else behind, and put it on a plate and set aside.
• Allow the milk to continue boiling until it is very thick and"oily".
• Then take your curry paste, and add it to the pan.
• Allow this to cook for 3 minutes or so, until everything is smooth and even.
• Next, take your chicken and return it to the pan, and pour in the rest of the coconut milk, and return entire mixture to a boil.
• Reduce your heat and allow it to cook for approximately 10 minutes.
• Finally, add your basil and citrus leaves, peas and serranos, increase your heat and allow it to boil for 5 minutes.
• Serve immediately.

Steps:

• Using a mortar and pestle or a grinder, blend all the ingredients together until they form a smooth paste.
• This will make approximately 3 tablespoons.

Steps:

• Place the whole, dries spices in a mortar and grind to a smooth powder.
• Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.

Steps:

• Using a blender or processor, blend all the ingredients to a smooth paste.
• Transfer the paste into a bowl, cover and chill until required.

Steps:

• PREPARATION-.
• De-bone the pork loin and cut up into bite size pieces, set aside.
• Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
• Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
• Use a small not very hot pepper, remove the seeds, cut up, set aside.
• Chop the anchovies into small pieces, set aside.
• .
• COOKING INSTRUCTIONS-.
• Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
• Add ½ to ¾ cup of the coconut milk, lower heat and simmer for several minutes.
• Add the pork, until thoroughly cooked.
• Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
• Place hot soup into individual bowls and garnish with a whole basil leaf or two.
• Serve with rice and enjoy!
• .
• NOTES-.
• Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator... this will tenderize the pork.

Steps:

• Combine all of the curry paste ingredients in a blender or food processor and puree until quite smooth.
• Enjoy!

Steps:

• In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
• Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.

Steps:

• Place chiles in a bowl and cover with hot water.
• Keep chiles submerged for 30 minutes or more.
• Heat a small heavy skillet over medium high heat and dry roast coriander seeds (about 3 minutes), cumin seed and peppercorns (about 1 minute each).
• Use a spice grinder to grind the spices together into a powder.
• Mortar and Pestle Method: Place ground spices in mortar, add lemongrass, coriander roots and galangal and pound to a paste.
• Add lime zest to blend.
• Add garlic, shallots and salt and pound to a smooth paste.
• Transfer to a bowl and set aside.
• Drain chiles, place in mortar, and pound to a paste.
• When chiles are fairly smooth, add shrimp paste and pound together.
• Add reserved spice paste and pound together.
• Blender Method: Chop coriander roots,galangal,garlic and shallots fairly fine.
• With blender running, add to blender.
• Add spices, lemongrass, lime zest, salt and shrimp paste and continue to blend until you have a paste.
• It may be necessary to stop and scrape down sides of blender.
• Add a bit of chile soaking water if mixture seems very dry.
• Drain chiles, reserving liquid.
• Add to blender with enough soaking liquid to blend into a thick paste.
• Store in refrigerator (should keep a couple of months) or I freeze in an ice cube tray and transfer to a freezer bag when frozen.