Thai Green Curry Paste Recipe - matched with Ghost Clare Valley Pinot Gris

March 18, 2017

Tonight we're giving away our favourite, home-made Thai green curry paste recipe.  We can't think of a better recipe to match with our Ghost Clare Valley Pinot Gris!

Ingredients

Curry Paste:

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2-3 long green chillies, roughly sliced
• 1 lemongrass stalk, roughly chopped
• 2.5 cm piece of galangal, roughly chopped
• 1 tsp finely sliced kaffir lime leaves
• 4-5 smoked garlic cloves, chopped
• 1-2 eschalots, chopped
• 5-6 coriander roots, chopped
• A good handful of basil leaves (we used a mix of Thai basil and sweet basil)
• Good pinch of pink salt
• 2 tsp shrimp paste

Other ingredients:

• 1-2 tbsp peanut oil
• 500 g chicken thigh fillets, quartered
• 1 x can of coconut cream
• 2 tbspof fish sauce
• 1 tsp of palm sugar
• Green vegies (we used broccolini, baby corn and green capsicum)
• Coriander and micro-herbs to serve
• Rice to serve

Method:

In a dry fry pan, heat coriander, mustard and cumin seeds until fragrant or until mustard seeds start popping.  Transfer seeds to a pestle and mortar.  Pound all curry paste ingredients, adding water if needed.

Add a heap (or two) tbsp/s of curry paste to a hot wok that has been coated in the oil.

 

Cook until fragrant and add 1-2 tbsp/s of coconut cream.

 Cook until the mixture splits (i.e. you'll see the oils in the ingredients separate from the other ingredients).

Add chicken thighs and cook until brown.  Add vegetables and saute until slightly softened.

 Add rest of coconut cream.  You can add vegetable stock or water if you prefer a more watery consistency.  Ensure chicken and vegetables are cooked through.

Serve with coriander leaves, micro-herbs and rice.

Of course, it tastes even better when served with a glass of Ghost Clare Valley Pinot Gris.  ENJOY!!!!

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