How Do You Make Thai Style Green Curry Paste?
The bold flavors and unexpected combinations used in Thai cooking makes this cuisine attractive to anybody with adventurous tastebuds. Many Thai dishes rely on a substance called curry paste, which is used with coconut milk in a variety of beef, chicken, seafood and noodle dishes. You can make green curry paste from fresh ingredients in about ten minutes. Chop up any ingredients that your food processor can’t handle. Put all of the ingredients except the oil into a food processor and puree until you have a fairly smooth blend. A few chunks are inevitable, but the green mixture should have a consistency more like spaghetti sauce than salsa. Briskly stir in the oil a little bit at a time until you have a thick, smooth paste. You can do this step by hand or keep it in the food processor on a lower setting. You can use the curry paste right out of the food processor, or you can freeze it. It should be safe to use from a frozen state for 4 or 5 weeks.
