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I continue with my Thai recipes. This time, it’s the green curry and as always it’s not easy to do justice to this dish with pictures! It may not look like it, but there are so many delicious flavors…! I present you as always, all the steps to make the “homemade” curry paste with mortar. I made the green curry this time with duck, Thai eggplant and Thai basil. A lot of ingredients for this recipe, but the result is so good, that it is worth the effort!
Recipe of “green curry of duck and Thai eggplant”:
For the green curry paste:
-15 to 18 small green bird peppers without seeds, minced
-1/2 teaspoon salt
-2 tablespoons of minced lemongrass
-1 tablespoon chopped galangal
the zest of 2 combavas
-a dozen coriander roots, finely chopped
2-3 fresh turmeric roots, minced
-2 tablespoons minced garlic
-3 tablespoons chopped shallots
-1 spoonful of shrimp paste
-10 white peppercorns
-1/2 teaspoon coriander seeds
-1/4 teaspoon cumin seeds
For the curry:
-4 duck breasts
-2 to 3 tablespoons of green curry paste
-500ml coconut milk (for cooking, thicker)
-1 liter of coconut milk (I use Aroy-D)
-500g of Thai eggplants
-150g of mini Thai wild eggplants
-2 tablespoons of fish sauce
-1 tablespoon brown sugar (optional)
-Thai basil
-6 to 8 kaffir leaves
START BY PUTTING ON LATEX GLOVES !!!!
Indeed, chillies are really painful for the hands and fresh turmeric stains the fingers for at least 2 days…
With gloves, wash the bird peppers.
Remove the tail and the seeds. Without the seeds, they will become sweet like lambs! But if you want a very hot curry, you can leave the seeds of one or two chillies. I didn’t do it because I prefer to add a few crushed bird peppers to the curry to adjust.
Crush in a mortar with salt.
Chop the galangal and lemongrass finely.
Add these two ingredients to the mortar.
Here are the combavas that are making their appearance on my site!
The scent of the combava peel is really nice. Add the zest to the mortar and mix well and crush.
Wash and chop the coriander roots.
Chop finely and add to the mortar.
It takes a lot of elbow grease to mash it all together into a smooth paste.
Always with the gloves, wash the roots of curcuma.
With the back of a spoon, remove the skin from the turmeric.
Chop finely and add to the mixture in the mortar.
Add a teaspoon of shrimp paste.
The shallots…
And garlic!
Toast the cumin and coriander seeds in a pan, without burning them!
Remove the curry paste for a moment, add the peppercorns in the mortar, reduce to powder, add the cumin seeds and coriander …
Then put the dough back in and mix again, still crushing, until you get a soft dough.
Put two spoonfuls of oil in a small frying pan, and fry the curry paste to develop the flavors.
The curry paste obtained in this way can be kept in a cool place for several days.
On the day the curry is prepared, prepare the duck breasts.
Fry them skin side down in a very hot pan to make them very crispy.
Remove the ducks and the resulting fat and add a tablespoon of curry paste. (you can add the rest later to adjust to your taste).
Add the coconut cream and mix well.
Wash the eggplants and cut off their tails. Then cut them in half.
Wash the mini eggplants and detach them from their small branches.
Add everything to the wok.
Also add the coconut milk.
When the vegetables are almost cooked, add the sliced duck breast.
Add a small handful of Thai basil, roughly 10 to 15 leaves.
And the two tablespoons of fish sauce.
Do not forget the sugar and the torn kaffir leaves.
It is imperative to taste the curry and adjust the ingredients. After the last photo, I finally added quite a bit of green curry paste, almost all of the resulting paste. You can also add one or two crushed bird’s eye peppers for extra spice.
Serve the curry very hot in a bowl with a bowl of sticky rice.
