Thai Green Curry paste

THAI GREEN CURRY PASTE

Someone gave me quite a big bunch of Birds Chillies that were grown wild in her backyard. They can't be kept long so I decided to make a Green Curry paste with them.

150g green Birds Chillies, stalks removed
10 shallots, peeled and sliced

20 cloves garlic, sliced
8" young galingale, peeled and sliced
15 coriander roots, chopped
10 stalks lemon grass (use only about 4" from each stalk and white part only)
Grated zest from 3-4 Kaffir lime
2 teaspn black peppercorns
1 1/2 teaspns coriander/ketumbar powder
1 1/4 teaspns cumin/jintan putih powder
2 pcs 1" square belachan/shrimp paste
Cooking oil or coconut oil
2 clean, empty glass jars

Take a blender and put all the ingredients into it and puree until fine. If you have a smaller capacity blender, you might need to do it in two batches. The coconut/cooking oil is to help facilitate the ingredients to be blended evenly and to a fine paste.

Pour out onto a heated wok or pan and stir-fry to precook. Pack them into glass jars when still hot. Seal.

It freezes well. Use within 6 months.

How To Cook Green Curry:
Heat up a cooking pot. Add the Green Curry Paste and stir-fry a little to reheat. Allocate about 1 tablespoon of paste per person and every 1 chicken whole leg (deboned and cubed) for 2 person. Add vegetables like brinjals and ladies fingers/okra.  Add some coconut milk (not too thick) and salt to taste.
Garnish with some fresh coriander leaves and serve hot.

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WILD BOAR MEAT CURRY (INDIAN STYLE)

2 Kg wild boar meat (I use ribs or knuckle, skin removed and chopped into pieces)
5 medium purple onions, chopped
2 whole pods garlic, sliced
1 cup cooking oil
2" old ginger, sliced
3 Star anise
5 Cardamon
8 Cloves
2"Cinnamon stick
80g Meat Curry Powder (I use Alagappa brand)
4 waxy potatoes (optional) cut into chunks
6-8 sprigs Curry Pullay Leaves
3/4 cup coconut milk or Evaporated milk
2 tspn sea salt or to taste

Method:
1.  In a heavy base cooking pot, heat oil and fry the chopped onions and garlic with the whole spices in medium heat. This is the most important step of the whole cooking process. Take your time to do this. The onions and garlic have to be evenly browned and the spices fragrant.
2.  Add in the Curry powder and fry a little while. Add in the meat and ginger slices and stir. If it sticks to the bottom of pan, add a little water and scrap as you stir with your ladle.
3. Stir-fry to seal in juices of the meat. Add the potatoes if you are using them.
4.  Add water to cover the meat and bring to boil. Lower fire, cover and simmer for about 45 minutes or until tender.
5.  Stir in Curry Pullay leaves and salt to taste.
6.  Lastly, stir in your coconut/evaporated milk. Bring to a final boil and remove from fire.

7.  Serve with your choice of either hot rice or Roti Paratha.