HOMECOOKING WITH TERESA

Green curry paste 1 tsp ground coriander 1 tsp ground cumin 8-10 fresh small green chillies, seeded 2 lemon-grass stems, white part only, finely sliced 2.5 cm piece of fresh galangal, finely chopped or 1 1/2 tsp ground galangal 1 tsp very finely chopped makrut (kaffir lime) zest or 4-5 makrut leaves 5 garlic cloves, finely chopped 4 red Asian shallots, chopped 6 coriander roots, finely chopped 1 handful Thai basil, finely chopped 2 tsp shrimp paste vegetable oil for blending METHOD: If you are making your own green curry paste, start by dry-frying the coriander and cumin in a small frying pan for 1-2 minutes, or until fragrant, then remove from the pan. Using a mortar and pestle, pound the chillies, lemongrass, galangal and makrut zest or leaves into a paste. Add the garlic, shallots and coriander roots and pound together. Add the remaining ingredients and dry-roasted spices and pound until the mixture forms a smooth paste. Alternatively , you can use a  ...

This recipe is a combination from two cookbooks: "5 of the best" by Valli Little and "spice market" by Jane Lawson. It is a very mild curry and very fragrant. I love curries, especially when made from scratch. It is very simple to make your own curry paste, and the result is much better than if using the paste from a jar. INGREDIENTS 2 Tbsp (40 ml) olive oil 700g boneless chicken thighs, cut into thin slices 1 large onion, finely chopped 2 garlic cloves, crushed 1 lemon-grass stem, outer leaves removed, quartered lenghtways 4 Tbsp green curry paste 1 3/4 cup (435 ml) coconut cream 2 1/2 Tbsp fish sauce 1 Tbsp grated palm sugar 1 Tbsp green peppercorns, drained 2 kaffir lime leaves, finely chopped 1 bunch thin asparagus, woody ends trimmed, halved To serve & garnish coriander leaves 1 fresh long red chilli, seeded and finely sliced steamed jasmine rice  lime wedges Green curry paste 1 tsp ground coriander 1 tsp ground cumin 8-10 fre...