Thai Green Curry Pasta

Thai cuisine is so distinct and just by mentioning the name "tom yam"......sure everyone knows where to look for it. Thai food is mostly spicy, sweet and sour which makes it even more appertizing. The ingredients used are mostly fragrant herbs, lemongrass, kaffir lime leaves, galangal, ginger flower...and also including all other ingredients like shallots, garlic, ginger and not to forget load of bird eye chilies. I really enjoy Thai food of its special & unique flavour & the unforgettable aroma. However, other than tom yam there's still many more fabulous signature Thai dishes you shouldn't miss out as well. For example this Thai green curry. I remember the first time I tried it was from "AYAM" brand canned green curry tuna.......on my pasta. Yeap...on my pasta!  Gosh, it was so delicious. I'm feeling guilty for not trying to make my own homemade green curry paste at home. >o<

So finally, here's the yummy homemade green curry gravy. By the way, for new readers.....just to remind you that cilantro and coriander leaves are both different plant.

(recipe adapted from here)
Ingredients :
3 stalk lemongrass, use only lower portion
4-5 cilantro root
1 inch galangal, only take lower part 2" & sliced
1 kaffier lime, sliced
1/2 TB  peppercorns
1/2 TB  cumin powder, toasted
1 TB  coriander seeds
1 whole garlic, skinned & washed
10 pcs  shallots, skinned & washed
50gm  shrimp paste (belacan)
1 TB  salt
1/2 cup  cooking oil

Method :
Place everything to grinder & blend into paste then saute blended ingredients over a preheated frying pan with more cooking oil till nice & fragrant. Set aside to cool & keep refrigerated if for storage.

Ingredients for Green Curry Pasta :
400gm  vermicelli pasta
1-1/2 cups  shredded leftover roasted chicken meat
handful of basil leaves (which I have forgotten to add in)
3-4 pcs kaffir leaves
3-4 TB  green curry paste
1 cup  water
1/2 cup  coconut milk
1 TB  sugar
2 TB  fish sauce

Method :
(1) bring a pot of water to boil together with 2 tspn of salt & a few lemon slices.
(2) throw in the pasta and let to boil till soft.
(3) once it's ready, drain pasta and add in some oil to prevent sticking.
(4) preheat a frying pan with little cooking oil, saute green curry paste a few seconds then add in water and bring it to boil.
(5) once the water started boiling, add in all other ingredients except pasta and cook over low heat till thick & creamy.
(6) now, stir in pasta and mix well. At the same time, remove all the kaffir leaves.
(7) off the heat and serve warm with parmesan cheese (powder form).

Looks a bit plain without the basil leaves. :o(  Yet it still tasty good. Me & my girl love it very much and my boy still prefer the original old fashion pasta. hehe.... However, hope you guys will love it too. Enjoy !