Toast cumin, coriander, shrimp paste for 5 min/100°C or 212°F/speed 1.
Add the rest of the paste ingredients and blend for 15 sec/speed 9/MC on.
Scrape bowl down, add 20 g | 0.7 oz water and blend for 20 sec/speed 6/MC on. Scrape bowl down and repeat 3 times.
For a vegetarian version, omit the shrimp paste.This makes enough for 4 green curries, roughly 100 g | 3.5 oz per curry.Store in a sterilised jar for 1-2 weeks or portioned out in the freezer in snap lock bags.Click here for some delicious alternative uses for the Thai Green Curry PasteBellini UsersPaste AdaptionUse sharp blade for the paste recipe.At step 2 extend processing time if necessary.At step 3 repeat until a smooth paste consistency.
Without washing bowl from making the paste, add 1 tin of Ayam coconut cream, lemon grass, kaffir lime leaves and 1 portion of curry paste. Cook for 10 min/100°C or 212°F/speed 1/MC on. While that is cooking, coat chicken in soy sauce and fish sauce and marinate.
Insert butterfly. Add chicken and sauce mixture, remaining tin of coconut cream and coconut sugar. Cook for 13 min/90°C or 195°F/slowest speed/reverse/MC on.
Taste and add salt to desired amount, break up chicken gently with a spoon, add vegetables and bamboo shoots and cook for a further 5 min/100°C or 212°F/slowest speed/reverse/MC on.
Pour curry into thermal server, stir through torn up thai green basil and let it sit for 5 mins covered until serving.
For a vegetarian version, omit the shrimp paste and add preferred vegetables at appropriate time. For harder vegetables, like potato, add when you would add chicken.For a lower calorie version, use only 1 tin of Ayam coconut cream and substitute the second tin with 250 g or 8.8 oz of chicken liquid stock or 1 tbsp stock concentrate + 250 g or 8.8 oz water - the curry will be a little more watery, but still delicious!This recipe was inspired by a traditional recipe given to me by the amazing teacher at the Penang Spice Gardens (Malaysia). If ever you find yourself in Penang, you must visit the spice gardens and have a cooking class.Bellini UsersCurry AdaptionUse blunt blade for this recipe.At step 2 use speed 1.At step 2 do not insert butterfly, but make sure your chicken is cut into 2-3cm cubes to avoid it breaking down during cooking.At step 3 use speed 1.