Well alright then. Barrett suggests you make a large batch of the paste, use a few tablespoons to make the sauce, and freeze the rest for future use (the recipe makes about 2 cups). As we learned on the food network, you can freeze portions of this in ice-cube trays and use them one-at-a-time. My inner Martha loves that time-saver crap.
2 1/2 Thai chilies
1 tbsp cumin seed
2 1/2 tbsp coriander seed
1 tbsp black pepper
1 tbsp kosher salt
1/2 cup cilantro leaves and stems
1/2 cup basil leaves
1/2 cup mint leaves
1/2 tsp turmeric (ginger-ish flavor: warm, bitter, spicy)
2 tsp of galangal, minced (citrus-pine-earthy flavor)
1 tbsp of garlic, minced
1 1/2 tbsp of lemongrass, minced, white part only
4 kaffir lime leaves, minced
1/4 cup lime juice
1/4 cup fish sauce
1/2 cup shallots, minced
1 cup peanut oil
hot coconut milk
- Place all the dried spices (chilies through salt) in a saute pan and toast over medium heat. Once toasted, grind in a spice grinder.
- Blanch and shock (meaning boil for a sec and then plunge into cold water to stop the cooking) the cilantro, basil, and mint in a salted water. Squeeze dry.
- Place all ingredients except oil in blender and puree until smooth.
- While the blender is running, slowy drizzle in oil. Season with salt and pepper.
- Mix a few tablespoons with hot coconut milk until sauce reaches desired consistency.
- Serve with mussels or scallops over risotto or use as a soup base. If you’re looking for a full recipe, swap out the red curry in this mussel recipe for this green one. Bellissimo!