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| Green curry paste ready to go. |
Green & Red Curry Paste ( Nam-phrik kaeng khiaw-waan +
kaeng ped)
Ingredients ( for 2-3 people depends on desired amount of
spicy taste)
7 chillies - chopped
fresh green chillies ( for green curry paste)
1 tbsp ground red
chilli
2 tbsp chopped garlic
2 tbsp chopped
shallots
1 tbsp chopped lemon
grass
½ tsp chopped
galangal (Thai ginger)
1 tsp chopped
coriander root
½ tsp chopped kaffir
lime peel
1 tsp chopped
turmeric
½ tsp roasted peppercorns
2 tsp roasted
coriander seeds
1 tsp roasted cumin
seeds
½ tsp salt
½ tsp shrimp paste
(exclude for vegetarian)
Method:
1. Put peppercorns, coriander seeds and cumin seeds in a
mortar, pound well
2. Add the remaining ingredients except shrimp paste, pound
until mixed well.
3. Add shrimp paste, pound until fine and smooth.
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| Ingredients for the vegetarian curry. |
Green & Red Curry with Chicken ( or Tofu) (Kaeng
khiaw-waan kai)
Ingredients:
50g boneless chicken breasts (or tofu), thick sliced
30g eggplant, cut into wedges
30g baby corn ( or carrot), cut into sliced
2 kaffir lime leaves, torn in half
6 sweet basil leaves
1-1/2 cup coconut milk
1-1/2 tbsp oil
1 tsp sugar
1 tbsp fish sauce
(veg: soy sauce)
1 tbsp green curry paste or red curry paste for red curry
Method:
1. Put oil in wok, on
low heat add green curry paste to taste, bring it to a simmer, add some coconut
milk to stop burning and stir until fragrant.
2. Add chicken (tofu), stir vigorously until the chicken is
cooked.
3. Add the remaining coconut milk, eggplant, baby corn and kaffir
lime leaves. Stirring occasionally. Season with sugar and fish (soy) sauce to
taste.
4. Sprinkle sweet basil leaves and turn off the heat.
Garnish with red chillies.
Note: Substitute red curry paste for the green one to make
red curry chicken.
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| Great with some white steamed rice! |
To read more about the whole cooking class in Chiang Mai, Thailand, go here.
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