Making your own curry paste can be fun and wonderfully therapeutic as you bash away with a mortar and pestle. A great Thai green curry depends on the quality of the paste and, so often overlooked, the quality of the coconut milk.
Those two factors are the most important in determining the success of the final dish.
Not your cooking skills, not the quality of the meat you are using, be it fillet steak or the finest organic chicken. It’s the paste and the coconut milk. It is as simple as that.
I grew up in a small village in the north-east of Thailand. Our methods of preparing food were very traditional and I was set to work with the mortar & pestle from a very early age. We would grow most of our ingredients ourselves, raise our own chickens and catch fish in the nearby rivers or rice paddies. Supermarkets had yet to make an appearance and what shopping we did was in local markets.
Although many things have changed since then, a lot of the values remain the same. We have supe...
There are several ways to open a young coconut, however, if the aim is to keep the coconut shell to use as a serving bowl just a little more care is needed. You will need a strong sharp knife as you see in the pictures. Most of the time I use a meat cleaver but not everyone has one so on this occasion I've used the type of knife can be found in most kitchens. You will also see that I placed a nonslip mat under my chopping board, if you don't have one of these just make sure your chopping boar...