It is a new year, which means healthy or budget friendly for most of us… and for once my late posting is going to be for your benefit! I am finally beginning my Thai and Balinese recipe binge. I ate so many different things while I was gone that I have been wanting to share with you. Lucky for you, Thai food is so flavorful and healthy and my Balinese recipes are very budget friendly!
My first post is something that many (most) of us just buy in the supermarket because we thought that was an ingredient, like onion, but I am here to reveal the secret of what is ACTUALLY in green curry paste! If you live in the mountains of Colorado, like me, you will probably not be able to find these ingredients, and will still continue to buy this from the store, but it is great to actually understand what is in such a staple in Thai cuisine. This recipe kicked off our cooking class in Chiang Mai at the Thai Farm Cooking School. Our instructor was Embee; she was hilarious and filled in inappropriate jokes and comments- which made the class even better! If you ever go to Chiang Mai I highly recommend their farm cooking classes.
- 2 long green Thai chillies (minced)
- 10 green chili leaves (minced)
- 1 T shallots (minced)
- 1 t galangal (minced)
- ½ t Kaffir lime rind (minced)
- 1 t garlic (minced)
- 1 T lemongrass (minced)
- 1 T Krachai (aka Thai Ginseng, minced)
- ¼ t roasted cumin seeds
- ¼ t roasted coriander seeds
- ¼ t salt (1/2 t if you would like to store the paste longer)
- Combine all ingredients in a mortar and pound with the pestle until everything is mixed and ground thoroughly.
- (A blender will work as well, but a mortar and pestle is traditional in Thailand.)