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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
5 Rawit hijau & 100 gr Cabai hijau-buang bijinya bila tdk mau terlalu pedas, kmd cincang
3 Sereh-kupas kulit terluar kmd iris2 bagian putihnya yang ± 5 cm dari pangkal sereh
10 gr Lengkuas-cincang, 20 gr/6 Bawang putih-cincang, 65 gr/8 Bawang merah-iris
2 st parutan/irisan Kulit jeruk limo/purut (1 st parutan kulit Jeruk nipis+½ st Daun jeruk cincang)-ambil bagian hijaunya saja dari kulit tsb, buang putihnya krn pahit
2 st cincangan Akar ketumbar (dpt diganti dng bag terbawah dari batang dn ketumbar)
1 st Terasi bakar, ½ st Lada putih sangrai, 1½ st Ketumbar sangrai, 1½ st Jintan sangrai
2 st Garam, 1-2 sm Minyak kelapa/Air-bila anda menggilingnya dengan blender/food processor
½ mangkuk Daun kemangi/Daun Cabai (opsional), Minyak kelapa-bila akan disimpan
Cara membuat
Ada 2 cara untuk menghaluskan bahan bumbu2 kari hijau Thailand ini. Cara pertama dengan menggunakan food processor/blender & cara kedua dng menggunakan cobek & ulekan.
Dengan Food processor/Blender: Masukkan semua bahan ke dlm food processor/blender, beri 1-2 sm air/minyak kelapa untuk membantu mesin bekerja lebih baik. Proses/blender bahan2 tsb hingga sehalus pasta. Istirahatkan mesin setiap 2 mnt utk mencegah mesin terlalu panas.
Dengan ulekan: Ulek/giling kasar cabai cincang, sisihkan. Ulek jintan, ketumbar & lada putih sangrai sampai menjadi bubuk. Beri sereh, lengkuas & 1 st garam, ulek hingga berbentuk serat kasar. Mskkan bawang pth, dn jeruk (kulit jrk nipis+irisan daun jeruk), terasi & akar ketumbar. Ulek sampai agak halus. Tambahkan 1 st garam, cabai giling kasar & bawang merah. Ulek sampai bumbu benar2 halus.
Bumbu kari ini dapat disimpan di kulkas selama 2 minggu. Sebelum bumbu disimpan di kulkas, sterilkan terlebih dahulu botol serta tutupnya & masak bumbu tsb sebentar dng minyak kelapa. Panaskan minyak kelapa di pan dng api sedang. Mskkan bumbu kari, masak hingga harum & matang. Matikan api & sisihkan. Masak botol & tutupnya di air mendidih selama 10 mnt kmd keringkan. Isi botol dng bumbu kari, tutup & rapatkan. Panaskan hingga terendam di air panas selama 10 mnt.
Bila anda menginginkan curry berwarna lebih hijau, anda dpt menambahkan ekstrak dari daun cabai/kemangi. Haluskan daun2 tsb dng sedikit air kmd saring dng saringan halus, tampung ekstraknya di mangkuk. Buang ampas daunnya. Mskkan ekstrak ini ke dlm kari persis sebelum api dimatikan.
Akan dihasilkan bumbu kari hijau sebanyak ± 225 gr.
Catatan: Terdapat juga beberapa bahan yang dapat anda tambahkan didlm membuat bumbu kari hijau untuk hidangan2 tertentu, misalnya:
Bila anda ingin membuat bumbu kari hijau khusus utk hidangan dari sapi: dpt ditambahkan ½ st ketumbar, ½ st jintan, sejumput pala & kayu manis di dalam pembuatan bumbu karinya.
Bila anda ingin membuat bumbu kari hijau khusus utk hidangan dari ikan/seafood lainnya: dpt ditambahkan 1 sereh, 1 st kunyit giling, sedikit bawang putih & lengkuas di dalam pembuatan bumbu karinya.
Atau anda jg dpt membuat bumbu kari hijau biasa, kmd menambahkan bahan2 spt yg tercantum di atas pada saat proses memasak hidangan2 kari hijau dari sapi maupun seafood.
Lihat juga resep hidangan kari hijau Thailand (click pada link): Kari Hijau Udang Thailand
Ingredients
5 Green bird`s eye chilies & 100 gr Green chilies-seeds discarded for a milder curry; chopped
3 Lemongrass-peel off the hard outer leaves & then small sliced the lower 2 inches part
10 gr Galangal-chopped, 20 gr/6 Cloves garlic-chopped, 65 gr/8 small Shallots-sliced
2 tsp grated/thinly sliced Kaffir lime zest (1 tsp Lime zest+½ tsp chopped Kaffir lime leaves)-take only the green part of the lime rind, discard the white, it`s bitter
2 tsp chopped Coriander roots (can be substitute with the lowest part of the coriander stems)
½ tsp toasted White peppercorns, 1½ tsp toasted Coriander seeds, 1½ tsp toasted Cumin
1 tsp toasted Shrimp paste (can be substitute with dried shrimps if it`s not possible)
2 tsp Salt, 1-2 tbsp Coconut oil/Water-if you`re going to use food processor/blender
½ cup Thai Basil/Chili leaves (optional), Coconut oil-if you want to store the curry in the fridge
Directions
The are 2 method to make a paste out of this Thai green curry ingredients. The 1st method is using a food processor/blender & the 2nd method is using mortar & pestle.
With a Food processor/Blender: Place all curry ingredients in a food processor/blender, add in 1-2 tbsp of coconut oil/water to help the machine works better. Process/Puree the spices until they are smooth. Let the machine rest every 2 minutes to prevent overheating.
With mortar and pestle: Grind the chopped chilies coarsely; set aside. Grind toasted cumin, coriander & peppercorn into powder. Add in lemongrass, galangal & 1 tsp. of salt; grind them into rough fibers. Put in garlic, kaffir lime zest (lime zest+kaffir lime leaves), shrimp paste & coriander roots/stems. Grind until the paste is fairly smooth. Add in 1 tsp salt, coarsely ground chilies & shallots; grind until a smooth paste formed.
You can keep the curry paste up to 2 weeks in the fridge. But before you store it in the fridge, you should first cook the paste lightly with coconut oil & also sterilized the jar. Heat some coconut oil in the pan over medium heat. Stir in the curry paste until it`s cooked & fragrant. Turn off the heat & set aside. Put the jar & its lid in boiling water for 10 minutes. Dry the jar & lid thoroughly. Fill the jar with curry paste & seal it. Process with another hot water bath for another 10 minutes.
If you want to make the curry looks greener, you can add the extract from Chili/Thai basil leaves. Puree the chili/basil leaves with some water; then pour the extract through a fine strainer into a bowl. Discard the leaves. Add the leaves extract into the curry right before you turn off the heat.
You will get ~ 225 gr green curry paste.
Note: There are some ingredients that you can also add in order to make green curry paste for certain dishes, such as:
If you want to make green curry paste especially for a beef green curry dishes, you can add ½ tsp of each coriander seed & cumin, also a pinch of nutmeg & cinnamon into the curry paste.
If you want to make green curry paste especially for a fish/other seafood green curry dishes, you can add 1 lemongrass, 1 tsp of ground fresh turmeric, slightly more garlic & galangal into the curry paste
Or you can just make the normal green curry paste & adding the ingredients stated above later on when you cook the beef or fish/seafood green curry dish.
See also recipe of Thailand red curry dishes (click on the link): Thai Shrimp Green Curry
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