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
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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