Well hello everybody! Apologies for the long break in blogging. Sometimes it’s good to have a break to recharge the batteries and that’s what I’ve been doing 😄 I also turned 50 on Monday the 20th!
I’m going through a happy phase of making different curry pastes for freezing for future meals and this green curry paste caught my eye. It’s not too hot at all (but you can add as much green chilli as you like) and is full of lovely flavours. I teamed it up with a prawn risotto and the most delicious meal transpired. I hope you all enjoy it as much as Jason and I did.
Green curry paste.
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
6 white peppercorns
1 teaspoon roasted shrimp paste (belechan)
1/4 teaspoon ground turmeric
4 coriander roots and stems, roughly chopped
2 lemongrass stems, pale part only, roughly chopped
1 tablespoon freshly grated ginger or galangal ( I used ginger)
2 large green chillies , seeds removed and roughly chopped (you could use the smaller hotter ones and double for more heat)
4 kafir lime leaves, spine removed, roughly chopped
2 red eschalots, roughly chopped
4 garlic cloves, roughly chopped
Toast coriander and cumin seeds with the peppercorns in a small frypan over medium heat for 1-2 minutes or until fragrant. Cool slightly then grind to a fine powder in a mortar and pestle.
If you can’t find pre-roasted shrimp paste, wrap the teaspoon of shrimp paste in foil and toast in a frypan over medium heat for 1 minute each side to toast slightly. Cool. I then added all the other ingredients to my little stick blender and processor attachment along with the toasted and dried spices and shrimp paste and a tablespoon of water and whizzed the heck out of it 😄. You can bash it up first if you like in the mortar and pestle but I just went down the easy path and it turned out just fine.
Now for the making of the risotto.
Thai green curry prawn risotto.
12 big green prawn, shells and tails removed
750 ml fish, chicken or vegetable stock ( I used my homemade chicken stock) , simmering on stove
1 tablespoon of neutral flavoured oil, (I use rice bran)
1 onion, finely diced
2 -3 tablespoons of your lovely green curry paste
2 kafir lime leaves, finely sliced
1 teaspoon finely grated ginger
1 garlic clove, crushed
200 gm arborio risotto rice
150ml coconut cream or milk
1 tablespoon grated lime rind
Good pinch of salt
Put your green prawn flesh in a bowl and add a couple of teaspoons of your green curry paste and stir through. Set aside to marinate whilst the risotto is cooking.
Heat the oil in your pan (I used a wide soup pot😊), over low heat and gently fry the onion for 2-3 minutes until softened. Stir in your green curry paste, cook for a few seconds, then add the kafir lime leaves, the ginger, garlic and rice, and cook for a further minute, stirring.
Start adding your hot stock, one ladleful at a time, waiting for the stock to be absorbed each time. Continue until all the stock has been used, stirring occasionally to stop sticking. When the rice is cooked to your liking, add the pinch of salt to taste, pour in the coconut cream or milk and add the raw prawns. Cook till coconut cream is absorbed and the prawns are cooked. Add the lime rind and turn the heat off.
This was such a delightful dish to make and eat. Very light and delicately flavoured, not too spicy. I have at least another two risotto meals or curries I can make out of the rest of the paste that was made now stored in my freezer!