Verdant Victuals - Thai Green Curry (Gaeng Kiaw Wan)

No foray into Southeastern Asian cuisine would be complete without Thai Green Curry or, as it's known in Thailand, Gaeng Kiaw Wan. (Sweet Green Curry)  True, I tend to be a bit of a hot head when it comes to the spiciness of my food, and as a result I am usually more drawn to Thai Red Curry (Gaeng Phet), but I find Green Curry to be quite refreshing on occasion.

Green curry, unlike it's tawny and vermillion siblings (being both Yellow and Red curry pastes) is made with fresh green bird's eye chiles, instead of dried red ones.  This gives it a "fresh" flavor more befitting it's verdant countenance.  Green curry is considered to be a "sweet" curry, so I suggested that you remove the seeds and membranes from the chiles before giving them a serious pounding with your pestle.  If you REALLY want it to be hot, go ahead and leave them, just realize that you will loose some of the subtle nuances of the paste due to the increased heat.  (everything in balance)

Speaking of Pestles....  I highly recommend forgoing the use of a food processor in lieu of the more traditional mortar & pestle.  Food processors simply chop things up while a mortar and pestle grinds, smashes and crushes, releasing more flavor and yielding a far superior result.  Sadly, sometimes technology is a hindrance.

One a final note, I do not fry my Green Curry Paste (as I do with the Red) so I toast the Coriander Seed and Cumin Seed ahead of time.

Go forth and make awesome curry!

Thai Green Curry

(Gaeng Kiaw Wan)

15 fresh Green Bird's Eye Chiles
1 TB Coriander Seed, toasted
1 tsp Cumin Seed, toasted
5 White Peppercorns
1 tsp Kosher Salt (or Sea Salt)
1 bunch of Green Onions, chopped
1 bulb of Thai Garlic
2 TB freshly grated Galangal
1 stalk Lemongrass, sliced thin
1 tsp Kaffir Lime Zest
3 TB chopped Coriander (Cilantro) Stems

1 tsp Shrimp Paste

Cut the tops off the chiles and roll the chiles between your fingers and the membranes and seeds should fall out.

Place the Coriander Seed and Cumin Seed in a small skillet and toast them over low heat, until fragrant.

Toss them into your Mortar with the White Peppercorns and Kosher Salt; allow to cool.

Meanwhile, chop the Green Onion, peel the Garlic, grate the Galangal, slice the Lemongrass, zest the Kaffir Lime and chop the Coriander (Cilantro) Stems.

OK, you are now ready to proceed... but don't forget to place a towel under your Granite Mortar and Pestle to protect your counter tops.

Crush and grind the Coriander/Cumin/Salt into a fine powder, then remove from the mortar to a small bowl and set aside.

Place Lemongrass and Galangal in the mortar and pulverize it.

Once it is crushed well, add the Garlic cloves and grind and crush everything together.

Add the Chiles and pulverize them.

Add Green Onion, Lime Zest and Coriander Stems; continue beating, crushing and grinding to a fine paste.

Once you have achieved a nice paste (a little rustic looking is OK) mix in the ground Coriander/Cumin/Peppercorn/Salt mixture

Now work in the Shrimp Paste.

Spoon into a small bowl and wrap with Plastic wrap....

or store in a jar with a well sealing lid,

and store in your refrigerator for up to 2 weeks.

Next up.....  Curried Chicken and Thai Eggplant.  YUM!

Mangia!!
~~

All Thai'ed Up - Thai Red Curry Paste

A significant amount of time has past since my last post.  Sorry bout that, but I have had to re-prioritize a few things due to my study schedule for one of my Microsoft Certifications.  Basically, I needed to be certified "yesterday",  so I am attempting to cram copious quantities of technical data into my already overtaxed brain.

As a result, dinners are devoid of forethought and resemble a haphazard conglomeration of whatever happens to be in the refrigerator. 

Then "it" happened while I was deeply involved in the creation of SharePoint's Feature Event Receivers.  I had this undeniable craving for Thai food. 

Normally, I steer far and wide of Pan-Asian cuisine, simply because it requires a completely different, and somewhat foreign, pantry full of ingredients.  This can involve a significant amount of financial outpouring to accomplish, but I wanted Thai food REALLY REALLY bad.  So, I decided that since I am "turning a page" in my career, it would be fitting for me to turn a page in my culinary pursuits as well.

Luckily, since my appetite was focused on Red Curry, the list of "special ingredients" is fairly short.  Well, it was short for me at least.  I always have Kaffir (Makrut) lime leaves in the freezer (I use them in my Saffron sauce) and I usually have Cilantro floating around the refrigerator, and Galangal (which is Ginger's more robust cousin) as well as Sesame oil, multiple types of Garlic, Coriander Seed, Cumin and Peppercorns.  In fact, in order to make a fairly passable Red Curry, the only ingredients I needed were Dried Thai Chilies, Lemon Grass and Shrimp paste (though I have been told that you can use Fish sauce or Soy mixed with brown sugar)

So grab a large mortar and pestle, cause I have tried this in a food processor and the results were less than stellar to say the least, and follow along, cause Thai Red Curry is a snap to make... with a little elbow grease.

Thai Red Curry

(Gaeng Phet)

1 bulb of Thai Garlic (or 7 peeled cloves of American garlic)
1 TB Minced Shallot (if your using the American garlic)
2 stalks of Lemon Grass (peeled and thinly sliced pale parts only)
2 inch chunk of Galangal (chipped - this stuff is tough)
1/2 tsp Sea Salt
2 TB Cilantro (Coriander) Stems (though Cilantro root is better)
4 tsp Coriander (Cilantro) seeds, toasted
1 TB Cumin Seeds, toasted
1 tsp White peppercorns
10 Kaffir (Makrut) Lime leaves (middle stem removed and thinly sliced) or zest of 1 Kaffir lime
For Red Curry - 20 Dried Red Thai Chilies (prik haeng is their name I believe)
2 tsp Shrimp Paste 
2 TB Toasted Sesame oil for cooking everything together.

OK, let's prep first.
Now as far as the dried chilies go....

If you like a "medium" heat, I suggest that you cut the stem end off of 10 of them, and remove the seeds.

Thus reducing the Scoville burn potential of your final paste mixture.

Soak your chilies for about 15 minutes in a little boiling water, then drain.

Meanwhile, peel the Garlic (Please note that the Thai garlic on the right is significantly smaller than the normal American garlic, it also has a slightly milder flavor and a much thinner peel)

Thinly slice the Lemon Grass (Lemon grass has very long fibers so the thinner you slice it the less fibrous your paste will be)

This is Galangal (on the left) and Ginger (on the right).  Galangal's flavor is similar to Ginger, but without the warm "heat" usually associated with Ginger.

Hack thin chips of Galangal (with a VERY sharp knife, this stuff is tough)

Toast the Coriander Seed and Cumin in a dry skillet over medium flame for about 4 minutes (until fragrant)

This is a Kaffir lime leaf.  (it kind of tastes like lime zest but it's more perfume-y)

Remove the stems from the lime leaves,

then slice the leaf lobes thinly.

On a happy note, now you have something to do with the cilantro stems after you have picked off all the leaves.

Chop the stems fairly finely.

Don't forget to grab your shrimp paste....

OK, lets get to smashing and mashing.... 
In a large Mortar and Pestle (preferably a granite one, not a molcajete like I used) smash everything together until it forms a sloppy paste.

Finally, stir in the shrimp paste.
Heat the Sesame oil in a skillet set over medium heat.

Add the curry paste and cook it until it has absorbed all the oil and becomes extremely fragrant. (about 5 minutes)

Remove from the heat and your ready to jar it and store it in the refrigerator for 2 months.

Me, I have some immediate plans for about 2 TB of this curry.  But you will have to check in over the next couple of days to see what it is.   :)

Mangia!!
~~