You can roast and grind the spices yourself for better flavor, but I only do for special occasions.
Thai Green/Massaman Currry
- Curry Paste
- 3 packed cups of coriander, roots, stem, leaves and all
- 2 packed cups of Thai basil (use regular basil or mint if you don’t have any)
- thumb size knob of galangal or ginger peeled and chopped roughly
- thumb sized knob of turmeric peeled and chopped roughly (or 2 t dried)
- 2 T chopped lemongrass
- 1 purple onion
- 5 cloves garlic
- Red or green chillies to taste (or use capsicum for no heat, or a mix of both- I usually use 2 red chillies and 1 orange or green capsicum)
- 1 T ground cumin/coriander/fermented shrimp paste
- 1 t ground coriander/mace (or nutmeg)
- 1t salt/ ground pepper
- splash in a bit of coconut cream from the tins below if it’s not processing well
- 2 tins of coconut cream
- 1 cup of bone broth
- 500g or so any type of meat
- 8 cups of veggies (today I used mushrooms, courgettes, capsicum, kale)
- 1 T coconut or palm sugar (leave out if you want)
- juice of 1 lemon
- 2 T fish sauce
- 2 T finely shredded kaffir lime leaves and chopped coriander leaves
- For curry paste, place all curry paste ingredients into your high speed blender, and blend until smooth.
- Heat the coconut cream until it separates slightly, then add the curry paste. Fry for 10 mins or until it becomes fragrant. Add the sugar, fish sauce and lemon juice to taste. Check to see if it needs more of these.
- Then add the meat (if you use casserole steak, cook it in the coconut cream for a few hours before adding the paste), veggies and bone broth and cook until softened slightly.
- Add the kaffir lime leaves and extra coriander leaves then serve.