Many cities here in North America have an abundance of Thai restaurants, but more often than not it’s a far cry from what you’ll find in that country, one of the best in the world for eating. One way to eat more authentic is to make your own curry paste.
We took a cooking class while on Koh Samui and discovered just how easy it is. Although the recipe seems elementary, our chef instructor explains that it’s not really about simplicity, it’s about juggling the contrasting ingredients to create a harmonious balance.
Thai Green Curry Paste Recipe
6 Thai bird chiles
2 inch piece of ginger
2 inch piece of peeled galangal
one bunch of fresh coriander, stalks and roots attached
12 Thai basil leaves
2 stalks of lemongrass, chopped
juice of 1 kaffir lime
8 kaffir lime leaves
1 tablespoon coriander seeds
1 tsp cumin seeds
1 tsp white peppercorns
Place all the ingredients into a large mortar and pestle and pound until you reach the consistency of a smooth paste