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Gang Keo Wan - Thai Green Curry

Green Curry Paste

2 long green chillies
10 small green chillies
3 t lemon grass
6 t shallots
6 t garlic
1" cube galangal (or 1/2" cube fresh ginger if you can't find
galangal)
3 coriander roots
1 t coriander seeds
1/2 t cumin
1/2 t white pepper
1 t kaffir lime rind or leaves (or ordinary lime)
2 t shrimp paste
1 t salt

Chop up fresh herbs (quantities are for chopped amounts), then grind,
starting with hard dry ingredients and moving on to leafy, soft
ingredients, adding the shrimp paste and shallots last. Best done with
mortar and pestle, but a small food processor is OK.


Meat Curry Dish

2 T curry paste
400 ml coconut milk
20 ml vegetable oil
250 g (1/2lb) meat (chicken fillet, beef, pork), cut into slices
200 ml homemade chicken stock
1 T white palm sugar
2 T fish sauce
1/2 cup French/green beans cut into 2 cm pieces
1/2 cup (15 - 20 leaves) Thai basil
3 or 4 Kaffir lime leaves (remove stems and dice finely)
some (a handful) miniature egg plant

Heat oil and saute paste until 'fragrant'. Start with hot oil then
turn down and saute gently until 'just done'.

Add coconut milk in three stages. (Hint: don't shake the tin before
opening. The thick cream at the top mixes more easily with the
thick paste and prevents lumps.) Start with some of the cream.
Stir and bring each stage to the boil. Turn to high heat and, when
boiling, add chicken stock.

Add meat and boil (simmer) for 5 minutes for chicken - slightly
longer for other meats.

Add palm sugar, fish sauce, french beans, other ingredients except
basil and cook until vegetables are just cooked.

Add the basil and stir for 30 secs. Serve with lots of steamed
rice.

Serves four.

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