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Thursday, January 28, 2016

Klunker's green curry paste

Klunker's green curry paste

I have become hopelessly addicted to curries lately.  I cannot get enough of it.  Green, red, Japanese, doesn't matter, I love it all.  I love making my Japanese curry from scratch.  The recipe is here for that.  But I keep buying these little jars of green curry paste from the store.  WHY?  Is it really that hard to make my own?  Well, I had to find out. (The answer is no, it is not hard at all)
From start to finish it took me about 15 minutes.  That was prep and all.  So now, I have this huge bowl of beautiful green curry, and it can be frozen!!!
So here are the ingredients.  Now, the list is long, but the ingredients are easy, and not huge amounts.  It makes a lot of curry too, so you will have a lot to use.

Ingredients:
1/2 yellow onion, peeled and roughly chopped
2 four inch pieces of lemon grass (you will peel the first few layers until you have the tender part, you will only use the bottom 4 inches of the lemon grass)
1 bunch of cilantro, stems and all
2 Anaheim peppers, stems taken off and roughly chopped
4 sirrono peppers, stems taken off and roughly chopped
2 tsp. miso paste
1 two inch nob of turmeric, peeled (or you can use powder if you cant find fresh, then add about 1 full teaspoon)
1 tablespoon fresh ginger, grated 
5 cloves garlic, peeled
peel of 1 lime
juice of 1/2 lime
1 tsp. salt
1 tsp. black peppercorn
2 tsp. cumin seed
2 tsp. coriander seed
1 tablespoon dried basil
2 tablespoons water
The very first thing to do is heat a small pan, over medium heat.  Add the cumin seed, the coriander seed and the peppercorns.  Toast for about 5 minutes, moving the pan all the time.  Take off heat, and add to a coffee grinder and grind into a powder.
Now, in a blender or food processor, add all the ingredients.  Just shove them all in there.  Pour in the water and juice and spices too.  It will fit, just push it down.  
Turn the machine on and blend for a good 5 minutes.  You want to really break everything down good.  Stop from time to time and scrape the sides down, and blend some more.
THAT IS IT!  Now use in your favorite curry recipe, and store the rest in the fridge for a week, or freeze for up to 2 months.
I hope you give this a try and enjoy it as much as I did. :) 

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