Rather than purchasing a bottled sauce, I found two different recipes in my cookbook libraries to make a Thai Green Curry sauce. While the list of ingredients was sort of long, it is actually a pretty simple to make--as long as you have a blender and a good knife! It took me some time to find all the ingredients, but I really enjoyed my time at the Asian Market, wandering around, poking around the produce bins, peering at labels, and enjoying imagining what I could make with all these different flavors.
Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmSECfbQFUrWb-LFZ4rK2PLVSE7lifX74mKylImzrp9jDP6UtDIgiV8iTUl_WhKNFZoeSGSrwhyP6knMNymYBybFqPXvmJcUar8t2PeYSQZCZqdy8djJkt60NymFU7rwAwGn1gsKci7D2/s1600/food+006.JPG)
3 large poblano chillis
2 medium Serrano chillis
10 fresh green Thai chillis
2 stalks lemongrass
bunch thai basil
1 shallot diced
3 garlic cloves
1 tbs fish sauce
1 tbs grated ginger
1 tbs grated galangal
2 tbs chopped cilantro
4 kaffir lime leaves
ground black pepper
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsZpSoZZkB8TP4H9cZQgHq65ZMri6emmCuY-dSJU-yfMzFrdqToYEywMZjVkyhdQwQn052Rl-8pkHdaACI7V1nEVQhLh0kgzO-l94A6O2mrl3VXpr8pbqO_QYtHPqs3ctROVbxIte-AqO/s1600/food+007.JPG)
Depending on how hot you want this, you can vary which peppers you use. The little Thai chilis are super hot, so they go pretty far, which is why I used a milder, larger chili like the poblano. I deseeded the larger chilis and roughly chopped them--the Thai chilis went in seeds and all, just the stems came off.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGYg1aP4EFk9TWbSt2rL5mBpO58VD5K12sMm0awrr2izNPaPXH3VPHroc9rZYMk1F6YN-SdtrVm63JDcBXrylelLnMlisN5t1tm2uSg7negSRHbCAZLJQstH5GBoNkSWgpCUrEtro33b1/s1600/food+011.JPG)
The garlic, ginger, and shallot are peeled--and I used a microplane to grate the ginger and galangal. Everything else is roughly chopped and tossed with the fish sauce (the original recipe called for shrimp paste, which I didn't have.)
I used my blender and pureed it into a very smooth paste. This is a complex sauce, not just spicy, redolent of so many different flavors. This can be used in a number of different dishes--I used it in two different ones.
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