Chef De-Wet Visser
  • Home
  • Blog
  • Video Blog
  • Recipes
  • Gallery
    • Sheraton Grand
    • Home Cooking
    • The Saxon
    • The Saxon F.O.D's
    • The Saxon Desserts
    • South African Chefs Academy
    • Desserts: SA Chefs Academy
    • Bread Baking with Chef Paul Hartmann
    • De Wetshof Function
    • Pink Polo, Val de Vie
    • Turkey
    • Kuwait
  • Glossary & Ingredients
    • Culinary Glossary
    • Spices
    • Japanese Terminology
    • Grains
    • Herbs
    • Fruits
    • Vegetables
    • Mushrooms
    • Pastas
    • Sugar
  • About
  • Forum

Amazing Culinary Magazine!

Check it out, it comes out every few months.
Culinary Mag

The Base for a Lovely Thai Green Curry! 

10/12/2013

0 Comments

 
Picture
Tonight I'm going to give you a great recipe to make your very own Thai Green Curry paste. So no more excuses to go and buy the bottled Thai paste, this recipe will give you a much more flavourful taste to your Thai green curry! 






Ingredients 

  • 12g green chillies 
  • 130g onions 
  • 30g ginger 
  • 15g garlic cloves 
  • 40g fresh coriander 
  • 30g lemon grass 
  • 30g zest and juice 
  • 8 fresh Kaffir lime leafs  
  • 7g coriander seeds 
  • 5g cumin seeds 
  • 5g peppercorns 
  • 10ml Thai fish sauce 
  • 45ml olive oil 
  • 5ml soya sauce 
  • 5g palm sugar 
  • 40g fresh basil 


Method 

  1. Place coriander and cumin seeds into a pan and allow to heat up, once at you can start to smell the spices, remove from heat! (this will release the essential oils from the spices) 
  2. Place all ingredients into a food processor or blender and blend all ingredients till you have a good paste consistency 
  3. Place into sterilised container and cover with a layer of oil to create a seal! 



Picture
0 Comments



Leave a Reply.

    Subscribe for instant email notification on Blog posts, news and upcoming events.

    Enter your email address:

    Delivered by FeedBurner

      Share with us the country in which you are viewing the website from.
    Submit
    Tweets by @ChefDewetV

    Categories

    All
    Application Forms
    Beverages
    Booklets
    Bread Recipes
    Competitions
    Desserts
    Featured Persons
    Food Related Articals
    French Cooking
    Grains
    Icing/Frosting
    Japanese
    Kuwait
    Mains
    News Feeds
    Q&A
    Quick & Easy
    Recipes
    Spices
    Starter
    Stocks & Sauces
    Truly South African
    Video Blog

    RSS Feed

      Questionnaire 

    Submit

    Archives

    July 2017
    February 2017
    May 2016
    June 2015
    January 2015
    November 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013

    Author

    I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world. 

    More About Me
Powered by Create your own unique website with customizable templates.
  • Home
  • Blog
  • Video Blog
  • Recipes
  • Gallery
    • Sheraton Grand
    • Home Cooking
    • The Saxon
    • The Saxon F.O.D's
    • The Saxon Desserts
    • South African Chefs Academy
    • Desserts: SA Chefs Academy
    • Bread Baking with Chef Paul Hartmann
    • De Wetshof Function
    • Pink Polo, Val de Vie
    • Turkey
    • Kuwait
  • Glossary & Ingredients
    • Culinary Glossary
    • Spices
    • Japanese Terminology
    • Grains
    • Herbs
    • Fruits
    • Vegetables
    • Mushrooms
    • Pastas
    • Sugar
  • About
  • Forum