Tag Archives: cilantro root

Green Curry with Chicken

This one was an awful lot of work – but it was good! The ingredients were:

For the custom-made Green Curry Paste:

  • Cumin, 2 teaspoons
  • Garlic, 16 cloves
  • Galangal, 2 tablespoons, sliced
  • Lemon grass, 4 stalks, chopped
  • Shrimp paste, 2 teaspoons
  • Kaffir lime skin, 1/2 teaspoon
  • Cilantro root, 1 cup
  • Thai chili peppers, 10
  • Jalapeno, 3
  • Shallot, 1

And for the rest:

  • Chicken, 2 pounds, cubed
  • Thai eggplant, 2 cups, quartered
  • Thai basil, 1/2 cup
  • Kaffir lime leaves, 12
  • Sugar, 6 tablespoons
  • Fish sauce, 1/2 cup
  • Coconut milk, 2 cans
  • Coconut cream, 1 can
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The ingredients.

More exotic ingredients! If you’re a longtime blog reader, as many are, you may remember this post, in which I purchased an entire case of kaffir limes, just to harvest the skin.

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Blending.

A bit of that skin is a key ingredient in the green curry you’re supposed to make. As is a cup – an entire cup! – of chopped cilantro root. When I started this Thai cookbook project, I looked everywhere I could for cilantro root. I couldn’t find it anywhere locally, and while I found a small vial of dried and powdered cilantro root online, it wasn’t that cheap. A cup of it would cost me a small fortune. So instead I spent this summer growing more cilantro than I had any right to. Of course I tried to make use of the tops whenever I could, but the real prize were the roots, which I cleaned, chopped, and froze for later use.

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Blending.

Blend all the green curry ingredients together, and it looks like this.

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Coconut-ing.

Add that to the coconut milk, and turn on the heat.

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Stuff.

Put the meat in there, and cook until the meat is ready.

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Hot stuff.

Oh, add the eggplant too. Cook until that’s to your desired level of tenderness.

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Good stuff.

Add the rest – the coconut cream, the basil, the kaffir lime leaves. Cook for another couple of minutes, then enjoy.

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