Green Curry

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Klara
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Green Curry

Post by Klara » Mon Nov 09, 2015 12:04 pm

I've never made it myself. Any recipes you'd be willing to share?

I had a great vegetarian green curry at a very simple Thai place in Vienna last Saturday. It was so full of flavour and quite hot, but not too hot.
There's no way I'll be able to make tofu taste like that, though. Not the tofu I buy here, anyway. The texture is completely different.
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truenic
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Re: Green Curry

Post by truenic » Mon Nov 09, 2015 4:54 pm

I cheat and use a Thai green curry paste. Add coconut milk and you're done. I'd be happy to send you some if you like!

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Lime_Pickle
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Re: Green Curry

Post by Lime_Pickle » Mon Nov 09, 2015 5:15 pm

6-8 Thai 'finger' chillies roughly chopped (seeds in for hot, out for medium)
2 shallots, roughly chopped
5cm piece of fresh galangal, peeled and chopped
4 garlic cloves, crushed
small bunch of fresh coriander, including stalks
2 lemongrass stalks, stripped of tough outer leaves and chopped
1 lime, grated zest and juice
8 kaffir lime leaves, torn into pieces
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp fish sauce
2 tbsp peanut oil

Place all of the ingredients in a food processor and blitz to a paste.


Combine with a tin of coconut cream and veggies of choice (aubergine and potato is good).
Wibble.

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Chi_Rup
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Re: Green Curry

Post by Chi_Rup » Mon Nov 09, 2015 5:53 pm

I use Mae Ploy brand paste, the one in the bucket. Bit of peanut or sunflower oil, paste, sizzle, chicken thighs for preference, add sliced zucchini, carrot, fresh lemongrass, lime leaf or two, a bit of palm sugar, coconut milk and heat violently until oil is pooling in the middle of the pan. Cook for as long as it takes the veg and chicken to cook, chuck in a load of Thai basil and fresh birds eye chilli.

That's my recipe, don't know how authentic it is but I can get all the stuff from the high street without too much bother (there's a couple of Vietnamese supermarkets). It's delicious!

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Ignominy
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Re: Green Curry

Post by Ignominy » Mon Nov 09, 2015 6:28 pm

Most green curry, including the Mae Ploy brand, has shrimp paste in it.
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Klara
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Re: Green Curry

Post by Klara » Mon Nov 09, 2015 7:11 pm

Thanks.

I doubt I'll be able to find lime leaves and galangal. I've never looked for them, so maybe I'm wrong.

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Bill Barilko
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Re: Green Curry

Post by Bill Barilko » Mon Nov 09, 2015 8:32 pm

Study the youtube vids-when you add the coconut milk and how long to leave it in before serving is critical.
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Re: Green Curry

Post by jedgarandclyde » Mon Nov 09, 2015 9:37 pm

I make a mean Green Curry, and make the paste myself, in that way i can add things, and take things out.

And our supermarket now has an Asian spice selection, that i do play around with, it is kinda fun see slightly different results in adding and deleteing things.
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Klara
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Re: Green Curry

Post by Klara » Tue Nov 10, 2015 7:12 am

One recipe I've found said
2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
Do you think that's an acceptable substitute?

I've just decided it's ok to use green curry paste occasionally.

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Re: Green Curry

Post by desertstorm » Tue Nov 10, 2015 8:49 am

I do what both Lime Pickle and Chi do depends on how lazy I am. The 'authentic' cooks insist on grinding the paste with pestle and mortar for a ling long time, but I am less likely to do that than marrying Cinderella.

Lime leaves isn't hard to find here, often sold frozen in Chinese, Indonesian, Indian or any type of shops catered to Asian of all kinds.
Last edited by desertstorm on Tue Nov 10, 2015 9:00 am, edited 1 time in total.

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Re: Green Curry

Post by desertstorm » Tue Nov 10, 2015 8:58 am

Klara wrote:One recipe I've found said
2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
Do you think that's an acceptable substitute?


If all else fail.

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Klara
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Re: Green Curry

Post by Klara » Tue Nov 10, 2015 9:30 am

I've just bought dried lime leaves. So that should be slightly better than nothing.

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mad hatter
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Re: Green Curry

Post by mad hatter » Tue Nov 10, 2015 9:32 am

Handy tip: freeze any spare lime leaves in a zip lock bag for later use.
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Re: Green Curry

Post by korgy » Sun Jul 08, 2018 4:04 am

up
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