GREEN CURRY PASTE
I've been making green curry paste from scratch for as long as I can remember. My parents felt it was important to truly embrace the culture behind this dish. By using a mortar and pestle you gain more appreciation for not only the dish but the craft behind the dish. It's a workout and can take up to 3 hours at times, but it's well worth the process.
What Snookie Uses:
Ingredients:
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1-1/2 cups thai green chilis, chopped
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3 jalapenos
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1/2 cup lemongrass, minced
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1/4 cup galangal, chopped
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10 cloves of garlic
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2 large shallots
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3tbsp ground coriander
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2tbsp ground cumin
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6 kaffir lime leaves
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2/3 cups cilantro stems
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1 tbsp black pepper
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3tbsp white pepper
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2tbsp kosher salt
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1/2 cup water
Instructions:
1. In a large pot, over medium-high heat, add 2tbsp of olive oil. Add in your beef and pork, cook until browned, then remove.
2. To your pot add 3tbsp of olive oil. Once hot add the onion. Sauté for 2-3 minutes.
3. Add the celery, carrots, and pancetta. Sauté for 12 minutes, or until vegetables have softened.
4. Add back the beef and pork along with the red chili flakes.
5. Add the red wine and cook until alcohol is evaporated, 4-5 minutes.
6. Meanwhile, crush the tomatoes by hand and then add to the pot. Season, reduce heat, and let cook for 3 hours.
7. Add the whole milk and basil, stir well. Let simmer on low heat for 25 minutes.
8. Top with pecorino and Enjoy!