This recipe is an excellent ‘from scratch’ recipe for a Thai curry paste that you can make in batches and freeze. When you freeze the paste, portion it up into 1/2 cup portion sizes then you’ll always have just the right amount. This is the jug we use for measuring cup sizes – it works really well.
It’s so much easier than you think and tastes SO good when you make the paste yourself…
I N G R E D I E N T S
PASTE =
1 cup of lemongrass, fresh, trimmed and chopped
1 cup fresh coriander
1 cup fresh ginger, peeled and grated (frozen ginger is much easier to grate!)
1/2 cup garlic, peeled and chopped
1/2 cup red chillies, seeds and pith removed
Juice of 2 limes
1 Kaffir lime leaf
Sea salt and black pepper
CURRY =
1 block creamed coconut
1/2 cup thai paste
1 litre chicken or vegetable stock
1/2 cup tomato pureé
Chicken, fish or veggies of your choice (we used chicken and pak choi)
Fresh chopped coriander, spring onions and red chillies to garnish
M E T H O D
1. Place the paste ingredients in a good food mixer and blitz until you’ve got a coarse paste.
2. Extract 1/2 cup of the paste and set aside. Freeze the remainder in 1/2 cup portions.
3. Heat a little olive oil in a pan – we love the Staub cocotte cooking pots because the lids have a special ridge detail on the inside which ensures the steam goes back into the food. Add the paste and let it cook for around 45 seconds stirring it all the time – don’t let it catch!
4. Add the coconut block and stir in. Once combined, add the stock and tomato pureé and stir well. Bring to the boil, turn down to a simmer and continue to cook for 5 minutes.
5. Add the meat, fish, seafood or veggies and cook for another 10 minutes. Veggies like pak choi can be added just 3-4 minutes before the end.
6. That’s it! Check the seasoning and add salt and pepper if required. Garnish with coriander, spring onions and fresh chilli.
A quick note on the rice – we use the Staub Chistera Braiser which takes its name from the popular sport played in the gastronomically renowned Basque region – the nodules on the underneath of the lid are shaped like the racket used in Chistera. During cooking, these nodules collect moisture that drips back evenly into the food, giving a deliciously, succulent result. This is great for cooking rice!
Everyone has a different way of cooking rice but the way we did it was to heat a little olive oil and add a mug of basmati rice and stir in over a medium heat. Once all the rice is evenly coated, add 2 mugs of stock (or water) and bring to the boil. Turn down to a gentle simmer with the lid on for approximately 10 minutes.
We use this method whatever type of rice we’re cooking and it’s always a winner. We also stirred in some fresh coriander.
Images, Humphrey Munson
