Tuesday, September 21, 2010

thai green curry

thai green curry paste is surprisingly easy to make, and it's so much healthier & fresher-tasting than the store-bought variety. added to your favorite meats or seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries or use it to make delicious soups or noodle dishes. cook with the paste right away, or store in the refrigerator for up to 2 weeks and use it as you need it. The paste can also be frozen for future use. Ingredients:
1 stalk lemongrass, minced
1 batang serai, cincang
1-3 green chilies, sliced or thai green chilies or jalapeno
3 biji (lebih) cili padi atau cili jalapeno
1 shallot, sliced
1,2 biji bawang merah kecil, cincang
4-5 cloves garlic
4-5 biji bawang putih, cincang
1 thumb-size piece of galangal or ginger, thinly sliced
lengkuas/halia sebesar ibu jari, cincang
1/2 cup chopped fresh coriander/cilantro leaves & stems
1/2 cawan daun ketumbar (daun dan batang)
1/2 cup fresh basil
1/2 cawan daun basil/kemangi
1/2 tsp ground cumin
1/2 sudu kecil serbuk jintan putih
1/2 tsp ground white pepper
1/2 sudu kecil serbuk lada putih
1/2 tsp ground coriander
1/2 sudu kecil serbuk ketumbar
3 tbsp fish sauce
3 sudu besar sos ikan
1 tsp shrimp paste
1 sudu kecil serbuk belacan
2 tbsp lime juice
2 sudu besar jus limau nipis
1 tsp brown sugar
1 sudu kecil gula perang/merah
3-4 tbsp coconut milk (enough to blend ingredients together)
3-4 sudu besar santan

Directions:
1) place all ingredients in a food processor, chopper, or blender.
2) process well to form a fragrant thai green curry paste. taste-test it for salt and spice. if too salty, add a squeeze of fresh lime or lemon juice. add more chili for more heat.

your curry paste is now ready to be used. you can bottle up any leftovers and keep it in the refrigerator for up to 1 week. freeze thereafter.

cara membuatnya:
kisar semua bahan diatas sehingga lumat (menjadi paste)

panaskan minyak dan tumis bahan kisar ini seperti kita menumis rempah kari ikan/ayam. masukkan ayam/daging/makanan laut/sayuran. tambahkan santan pekat dan stok/air. tambahkan garam, air lemon/limau nipis, gula merah, cili padi/sos ikan untuk menambahkan perisa mengikut selera anda. jika suka anda boleh ketuk sebatang serai dan masukkan beberapa helai daun limau ke dalam kari tersebut.

anda boleh makan gulai kari hijau ini dengan nasi atau laksa atau meehoon.

-------------------------------------------------

sejak makan thai green laksa di good evening bangkok, saya memendam hajat untuk membuat kuah laksa tu sendiri. hari ni saya terpanggil untuk menjengah resepi-resepi yang available di internet dan terjumpa resepi diatas. sangatlah mudah dan bahannya pun tak susah nak cari. jadi pagi tadi saya terus ke cold storage dan beli semua bahan yang diperlukan. balik rumah dan terus buat. hasilnya.....hmmm....sangatlah sedap (anak saya hani kata "mama, rasanya lebih sedap dari good evening bangkok")....kalau anda ragu-ragu cubalah sendiri. tapi adjust ingredientnya sana-sini...ikut rasa lidah masing-masing....


To Make a Thai Green Curry with this Paste:


1) heat a wok or large frying pan or pot over medium-high heat. add 2-3 tbsp oil and swirl around, then add the green curry paste. stir-fry until fragrant (1 minute), then add 1 cup stock plus your curry ingredients (meat, seafood, or tofu/wheat gluten + vegetables). simmer until ingredients are cooked, gradually adding 1/2 to 1 can coconut milk until you're happy with the taste/thickness/amount of sauce. 2) as you're cooking, you can also add 2-3 kaffir lime leaves (left whole) as well as any leftover lemongrass stalk pieces for even more flavor.

3) when your curry is done, always perform a taste-taste for salt and spice. add more fish or soy sauce if not salty enough, or some fresh-cut thai red chilies if not spicy enough or add some dried crushed chili. if too spicy, add more coconut milk. if too salty or sweet, add a squeeze of lime juice. if too sour for your taste, add a touch more sugar. finish your curry by sprinkling over generous amounts of fresh basil.

4) this paste is also excellent added to noodles, soups, or used as a marinade for fish, shellfish, chicken. for beef, it best to make it into a curry (as noted above), slicing the meat very thinly and adding vegetables like eggplant and chopped tomatoes.

7 comments:

  1. salam kak ida...
    Terima kasih sudi share resipi, minta izin salin yeaa..nanti kalau dah buat, saya link pada blog akak....

    ReplyDelete
  2. waalaikumsalam,

    silakan mat, memanglah tujuan kakak adakan blog ni untuk share something good with everyone. macam mat gebu jugakan...tak lokek ilmu...suka baca blog you...:)

    ReplyDelete
  3. Salam singgah kak Ida..
    Waaah nampak cukup terliur la resepi curry ijo ni..thanks for sharing kak Ida...nnt tanya Mat dulu..kalau dia kata sedap..kita nak buat jgk..hahahahaha

    ReplyDelete
  4. Salam kak, saya berminat sgt nak cuba resipi ni tapi saya ada masalah untuk memahami nya dalam bahasa inggeris..terutamanya bahan2 dan cara2 nak masak dalam bahasa inggeris :( ..boleh tak sesiapa yang sudi terjemahkan dlm bahasa melayu...kalau x menyusahkan...maaf kan saya yang lemah ini..salam, Ummu Aiman.

    ReplyDelete
  5. salam ummi, faz kerana singgah di blog ini. memang sedap rasa kari ni. mesti cuba.

    faz, kakida dah translate mana yang boleh. harap cuba ya. senang sangat. macam masak kari ayam je.

    ReplyDelete
  6. terima kasih banyak2 Kak Ida..semoga dimurahkan rezeki selalu kerana tidak lokek utk berkongsi ilmu dgn kami di sini..love u sis ;)

    ReplyDelete
  7. salam fazliana,
    kkida tak perasan akan komen faz ni...hari ni cari balik resepi ni baru terbaca...sama-sama...kkida suka jika ramai yang dapat manafaat dari apa yg kkida kongsikan disini...love u too...:)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...