What We Are Eating - Thai Green Curry May 08 2014

Occasionally, I stop thinking about jewellery and think about food. And then I pretty much go back to thinking about jewellery again…but for the purpose of this post let’s focus. Being from an ethnic background, nothing, NOTHING is spoken about more than what the next meal will consist of. Like my paternal grandfather before me, much time is spent planning the next meal, even when you have just finished eating the current one! With that in mind, I thought it might be nice to share some of the fun things I find myself making in the kitchen.

Thai Green Curry Paste

1 stick lemon grass, the white bit
2-3 stem and leaf bunches of coriander
5 kefir lime leaves
1.5 tbsp ginger
7 long green chillies, 5 with seeds removed
2 medium shallots
Small head of garlic
Lime zest
1 tsp each of: 
- white pepper
- salt
- coriander powder
- cumin powder
1 tbsp coconut sugar
¼ cup oil (veg or olive)

You can be all fancy and pound it in a mortar and pestle or just whizz it up into a paste with your stick or upright blender. Will make 2-3 curries. You can keep extra in a sterilised jar. Cover the top with 1cm of oil and pop in the fridge.