Thai Green Curry (Paste) Cubes
(from Bethany’s recipe box)
Makes 1¾ cups (or about 1 ice cube tray)
I like this curry paste made with eight green Thai chiles that I’ve stemmed and seeded; only add two or three chiles if you prefer less heat. Or for a spicier curry paste, add some of the reserved chile seeds. If Thai basil leaves are not available, you can substitute regular basil. Use some of these cubes in my recipe for Thai Green Curry with Sweet Potatoes.
WHY THIS RECIPE WORKS: To make curry that tastes as bright as it looks, I rounded up a whole bunch of green stuff: cilantro, Thai basil, scallions, and Thai chiles. I then added other flavor-packed ingredients like garlic, ginger, coconut milk, and spices. By freezing the pureed mixture in an ice cube tray, I can use just what I need whenever the mood strikes.
http://www.americastestkitchenfeed.com/do-it-yourself/2012/09/how-to-make-thai-green-curry-paste/
Source: Amy Scheuerman for America's Test Kitchen | September 25, 2012
Categories: Asian
Ingredients
- 1 bunch fresh cilantro, trimmed and chopped coarse
- 1 cup fresh Thai basil leaves, roughly chopped
- 10 scallions, white parts only, chopped
- 10 garlic cloves, peeled and smashed
- 4 lemongrass stalks, trimmed to bottom 6 inches and sliced thin
- 3 tablespoons grated fresh ginger
- 8 green Thai chiles, stemmed, halved, and seeds reserved
- 1/4 cup lime juice (2 limes)
- 1/4 cup fish sauce
- 2 tablespoons coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
Directions
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Process all ingredients together in blender to fine paste, about 1 minute, scraping down sides of blender jar as needed. Curry paste can be used immediately or frozen for later use.
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To freeze curry paste, portion mixture evenly in ice cube tray and freeze until curry paste is completely frozen, 6 to 8 hours. Remove frozen cubes from tray and transfer to zipper-lock freezer bag. Curry paste can be frozen for up to 1 month.