I figured if a blender is good enough for them, a Cuisinart is good enough for me. My recipe ended up being based partly on a "Cook's illustrated" westernized recipe and another more authentic one from "fundamentals of Thai cooking". Roughly, I used:Green curry paste (see the ingredients in the first picture):
-24 green chilies (used Seranos instead of birds eye)
-large pinch of salt
-16 cloves garlic
-2 tablespoons galangal, chopped
-4 stalks lemongrass, chopped
-2 tablespoons lime zest
-1/4 cup coriander stems, chopped
-6 shallots, chopped
-2 teaspoons shrimp paste
-20 white peppercorns
- 1 teaspoon coriander seed
-1/2 teaspoon cumin seed
The first step is to toast the seeds in a microwave, or elsewhere, and grind them (I used my mortar and pestle for this). Then, throw everything in the food processor and blend to a paste. My paste ended up being very watery and fairly light green in color. My theory is that my choice of green chilies ended up providing too much water/volume in the final paste.
Making the Curry:
-sauté 1/2 of the Curry paste in some coconut cream mixed with a tablespoon of vegetable oil in a pot until nice and aromatic and with most of the harsher flavors gone
-Throw in your chicken pieces (dark meat cut into strips) and cook until nicely coated and browned
-Add about 2 tablespoons of fish sauce and a can of coconut milk (14 ounces) and bring to a simmer
-At this point I added some strips of green pepper as the main vegetable in the dish
-once the vegetables and chicken is cooked, throw in 3 kaffir lime leaves (torn up) and a pile of basil leaves (torn one or 2 times)
Review:
-Curry paste had the texture more of a salsa than a paste (too much water got in, probably through the larger chilies)
-The final Curry was somewhat oily appearance; not sure why exactly
- Like the other recent curries I've made, this one was quite runny; perhaps reduce the amount of coconut milk next time?
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