Recipes please for authentic Thai green curry?

Pleeease don't say buy sauce in a jar - I don't want fast food muck, I want to know how the Thais cook it!Recipes please for authentic Thai green curry?
for the paste

3-4 lime leaves,

2 limes, juice only

3 lemon grass flatten large ends with rolling pin

5-6 hot green chillies

2 tea spoons mint

1/4 cup coriander (cilantro) includind stalks

salt and pepper

1 med onion

2-3 cloves garlic

3 teaspoons chopped ginger (freash)

soy sauce.. few spashes

fish sauce.. few splashes

4-5 tins coconut cream



place all ingrediants into food processer until very fine..

heat up a saucepan with a little veg or sesame oil...

add paste and cook out stiring occasionally untill colour has darken a little and formed a paste like consistancy,

add 4-5 cans of coconut cream (belive it or not better than fresh coconut) and simmer for aprox 30-40 mins..

pass through coarse sive. this is your base sauce..

no for the main curry....

there is meny veriation now but i will go with chicken

seal off diced chicken in a hot saucepan,

add your sauce and cook until cooked and tender,

add handfull of chopped coriander (cilantro) and serve with sticky thai jasmin rice..

as an addition you may like to add sealed off diced aubergin (egg plant) and chick peas but not essential for flavour

and remember thai green curry is no to thick and should be a soup type consistancy.. hope this is a good recipe for you, my familly love itRecipes please for authentic Thai green curry?
Thai green curry



(KRUNG GAENG KEO WAN)



3 pieces dried Laos (Ka), chopped

or teaspoon Laos powder

1 teaspoon dried lesser ginger (Krachai),

or 1 teaspoon powdered lesser ginger

1 teaspoon caraway seeds

or 1 teaspoon ground caraway

12 black peppercorns

or 1 1/2 teaspoons ground black pepper

4 whole cloves or 1/4 teaspoon ground cloves

1 whole nutmeg pod or 1 teaspoon ground nutmeg

2 stalks lemon grass, minced

2 tablespoons coriander roots, chopped

2 tablespoons garlic, chopped

2 tablespoons shallots, chopped

1 teaspoon lime zest, mince,

or 1/2 teaspoon dried

Kaffir lime rind, soak in hot water

until soft, then mince

8 whole green Serrano chilies,

stemmed, and minced

1 teaspoon shrimp paste (Kapee)

1 teaspoon salt

4 tablespoons vegetable oil





Place the whole, dries spices (Laos, lesser ginger, coriander, caraway, peppercorns, cloves and nutmeg) in a mortar and pound or grind to a smooth, somewhat stringy, powder. (Or if you'd like to use a spice grinder, because of its size this will require repeated steps.) Omit this step if ground spices are used. Empty the powder into a food processor; if not available, continue with the mortar and pestle. Add the remaining ingredients, including oil, and process or pound to a smooth, even paste.



[The green curries are the hottest in the Thai spectrum of spiciness. To achieve this color and incendiary hotness, there is an extraordinarily large portion of whole, fresh, green chilies (with seeds) included in the paste. Adjust the amounts of chilies to suit your own spice-heat tolerance and that of your guests. The paste will keep for at least 1 month in an airtight container in your refrigerator.]







GREEN CHICKEN CURRY (GAENG KEO WAN GAI)

2 1/2 to 3 pounds frying chicken, boned, skinned and

cut into small chunks

2 cups "Thick" coconut milk

2 tablespoons fish sauce (Nam Pla)

3 pieces dried Laos (Ka)

3 tablespoons green curry paste

2 cups "Thin" coconut milk

1/2 cup fresh sweet basil leaves

(1 tablespoon dried may be substituted)

6 to 8 young citrus leaves

1/3 cup green peas (optional)

6 green Serrano chilies



In a wok, boil together the chicken, "Thick" coconut mile, fish sauce and Laos until the meat is tender. Remove the chicken to a plate with a slotted spoon and continue boiling until the milk thickens and becomes oily. Add the curry paste and continue cooking, stiffing to help mix the paste, for a few more minutes. Return the chicken to the wok when the mixture is smooth and the paste has released its aroma. Pour in the "Thin" coconut milk and return to the boil. Reduce heat and simmer for 5 to 10 minutes. Add the basil and citrus leaves, peas, and chilies. Increase heat and boil again for 5 minutes. Serve over rice.Recipes please for authentic Thai green curry?
Quick Thai Green Curry



4 servings 26 min 10 min prep



1 tablespoon vegetable oil

2 shallots, minced

1 inch piece gingerroot, minced

1-2 tablespoon thai green curry paste

1 (14 1/2 ounce) can chicken broth

2 cups sliced cooked chicken or cooked beef or cooked pork

1 (16 ounce) can coconut milk

1 (8 ounce) can sliced bamboo shoots, drained

1/4 teaspoon salt

1 cup shredded basil leaves

lime wedges



Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.

Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.

Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.