"Every wonder how to make those green curry pastes that you see in the grocery store?
Here is a quick simple way to make it from scratch at home with that authentic flavor that usually only achieved by catching a long flight overseas.
If you want it more spicy, for all the Heat Seekers out there, just add more chilis and get ready to burn."
2 Shallots chopped
5 Green Thai Chili stems removed
1 Thumb of Galangal chopped
2 sticks Lemongrass chopped
3 cloves Garlic chopped
3 Fresh Cilantro roots, stems and leaves chopped
2 Tbsp Shrimp Paste
¼ Bunch of Thai Basil
2 pieces of Thai (kaffir - don't get me started) Lime Leaf
juice of 1 Lime
4 Centre Cut King Fish Steaks (palm sized bone in) rinsed and pat dry
1 Tbsp Coconut Oil
1 Tsp Coriander Seeds ground
1 Tsp Cumin ground
1 ½ C Coconut Milk
Kosher Salt to taste
Combine first 10 ingredients in a food processor and buzz till smooth. Set aside.
In a dry pan toast cumin and coriander seeds till aromatic then add to food processor and combine.
In a medium sized skillet preheated to medium high heat add coconut oil and then sear king fish on one side. Flip fish and sear the other side. Remove fish from pan, reduce temperature to medium and add green curry paste and allow to sauté for 3 mins to render flavor. Add coconut milk and combine well, reduce to a simmer and cook for 3 more minutes.
Return seared king fish to the pan of sauce and spoon sauce over top. Simmer for an additional 3 minutes or until fish is cooked. Season to taste with salt and serve hot.
Recipes copyright Roger Mooking 2012