green curry

I definitely stunk up the apartment and probably my whole floor but it was worth it. The flavor was so good and believe it or not, subtle. The shrimp paste was certainly an aroma that stayed the entire time but the flavor was sweet and mildly shrimpy and it had enough salt that more salt was not required. I sort of made up how to make the green curry based on what I thought goes into Thai food.

I put a handfull of both flat leaf parsely and cilantro in a food processor along with the juice and zest of one lemon, the white end portion of a stalk of lemon grass, three jalapenos with pith and seeds removed (three because they werent that hot) three pieces of peeled ginger about the size of a large jalapeno, three whole scallions, five cloves of garlic, a teaspoon of honey and a nice sized spoonful of shrimp paste then puree until its a paste, adding more lemon juice to keep it smooth if necessary.

I heated a large skillet and in it I put some dried red chile flakes and some freshly smashed corriander seeds and peppercorns and these were warmed until aromatic. Once it was hot I put in about a cup of the curry paste, some wings that were seasoned with celery salt, garlic, onion and ginger powder and mixed pepper (sezchuan, white and black peppercorns) that I had only fried half way to tighten the skin and chicken broth. once this came to a boil I put in three fourths of a can of coconut milk and simmered until tender. The rest of the coconut milk went into the rice cooker with the rice and water. Result: Green Curry with Chicken and Coconut Rice.