Compared to an Indian curry, Thai curry has fewer spices but a greater number of aromatics. This creates a fresher, brighter style of curry. A good Thai Green curry is a perfect balance of hot (chillies), sour (lime juice), sweet (coconut sugar) and salty (fish sauce).
To me, the cornerstone to the dish is fresh lemongrass, which provides delicate and fragrant citrus notes. Their unique flavour cannot be replicated by using dried or pickled stalks from a jar, so you may need to make a trip to an Asian supermarket. Once sourced, they need to be bashed with a rolling pin or in a pestle and mortar to release the flavour, rather than chopped with blades. So resist the temptation to skip this step and throw directly into the food processor!
You can make the curry paste in advance and safely store in the fridge for 1 month. If you want to make a bulk lot and store for longer, then you will need to sterilise the paste to kill off all bacteria:
- First, sterilise a glass jar and lid by putting through the dishwasher on a rinse cycle without detergent, or by boiling in a large pan of water for 10 minutes then removing and leaving to air dry.
- Heat 2 tablespoons of cooking oil in a frying pan over a medium heat (I used coconut oil). Add the curry paste and fry until the paste steams.
- Transfer the paste to the glass jar, using the back of a spoon to press the mixture down and eliminate air bubbles. Put the lid on as tight as you can to seal the jar and keep it airtight.
- Take a large, deep-sided pan, and place a rack at the bottom (I used a steaming basket, but scrunched up foil also works). This allows the heat to circulate evenly, and prevents breakages. Put the sealed jar in the pan and cover with boiling water. Boil for 10 minutes, then remove and leave to cool. Store in refrigerator and use within 2-3 months for maximum flavour.
|480ml – 8 servings||0 minutes|
|Thai Green Curry Paste|