Fish Curry Paste - inspired by CHIN CHIN.
MY TAKE ON THE CHIN CHIN GREEN CURRY PASTE…
As the week comes to a close…delving into my cookbook collection has become my Friday night ritual. I think I might have an addiction to sourcing new cookbooks to add to my already large collection.
For me there is nothing better than curating a menu and shopping for local produce to feed my family and close friends. My muses (cookbooks) provide me with a place to reconnect with my most treasured pastime… cooking. But also continually inspires nourishment for my mind - and my family and friends get to be my test dummy’s… no complaints yet!
Whether you are an obsessed food lover like me or just want to try your hand at something new…. my recipes are from the heart and tried and tested.
Have a go… you won’t be sorry!
*Full disclaimer I am a muppet style chef, taste as I go, if in doubt remember the principles, taste always! Does it need - Salt? Acid? or Sweet?
Don’t get caught up in exactness… freestyle - I DO! If too salty add a little sweet (mirin) or Too sweet add Acid ( lemon, vinegar, my fave sushi seasoning)…. Don’t worry I will always talk you through the what if’s! Be Bold, taste then taste again!)
Love to you hear your feedback! Leave a comment on my social page @just_add_love_and_salt on Instagram… happy to talk you through it!
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The Paste…
Ok I know we can readily by amazing quick pastes and I agree they make an amazing curry. But I will say that if you have eaten at CHIN CHIN their curries are like nothing else you have ever tried. With that I am not a HOT HOT HOT curry lady… so here’s my take…
Disclosure- no real exact quanitites are written below but you will know once you try what suits you.
One bunch of Coriander roots ( wash them)
Two fatty ends of lemongrass
4 x garlic cloves
A good knob of ginger
5 kaffir lime leaves
one green chilli _ seeds if wanting hot
one red chili _ seeds if wanting hot
3-4 peppercorns (white if your have)
1 1/2 tBs of Coriander seeds
2 TBS of Cumin seeds
5 shallots
optional a knob of fresh tumeric
Pop them all in the blender
add oil and mirin maybe a tad of lime juice to make it all turn
Voila!
My key pop the ends of the lemongrass in the rice cooking and even a kaffir lime leaf
Fry the paste… I like to add dashi stock and a little bit of mushroom soy (mirnin for sweetness) it should caramalise.
add more stock - taste - coconut milk will bring down the chilli so go hotter than usual
then add coconut milk - Thai style is best as it has the solid cream then add fish - choose barra or swordfish- other fish cook less.
serve with Thai basil, beansprouts and fried shallots.
I like either coco cream or yoghurt or greek yoghurt.
Enjoy
LOVE & SALT
