I also buy the ready paste (Thai Food King) and here's my version:
Heat some oil, add in the paste and fry a little. Add the coconut milk and bring to a boil. Put on simmer and add one stock cube. Add prawns, lime leaves, slit chillies and fish oil. Serve hot over steamed rice.
Beebers - where do you get ginger garlic paste from?
I just get the Agri Gold brand in the Indian foodstuff aisle--the 300g jar. Like DesertRose said, you could make a batch, in bulk--and I should probably be doing the same :) I was wrong--it's Thai Choice Fish Sauce I use--because it's anchovy extract, salt, and a little sugar. I usually select brands/products based on lack of additives and such. Same with the coconut milk--other brands have upset my stomach so I get Blue Dragon. I'm sure any brand would suit what you need :) Russian, I think I will explore some yellow curries this week, thanks! I'm getting a little greened out!
Beebers - where do you get ginger garlic paste from?
We use a lot of ginger and garlic paste so we make up a large quantity of it weekly. We just bung garlic and ginger in a blender and blend till smooth. You could do it with small quantities very easily.
The big tubs of paste are great, Mae ploy and Thai food king. Oyster brand fish sauce in the big bottles is very good and much cheaper than blue dragon. Don't forget to add it and about 1/2 teaspoon of sugar and lime leaves.
I buy curry paste... heat 2-3 TBSP of vegetable oil in a pan, add 50-70 gr of curry paste, add coconut cream (400ml), add 1 tbs of fish sauce and 1 tbs of sugar - then throw in chopped veggies and meat/fish. I usually make yellow curry though where I use onions, yellow capsicums, zuccini, shrimps and cherry tomatoes. Yummy and soooooo easy!
Icoolie, this is one from Nigel Slater which I modified a bit and do 2x a week. Love it!
For the paste:
6-8 chopped green thai chilis
handful lemongrass (or 1-2 TBSP of the minced lemongrass + some lemon zest)
zest of one lime
juice of 1 lime
1 TBSP ginger garlic paste (this makes life easy instead of using cloves + shaving ginger)
1/2 TBSP to 1 TBSP fish sauce (I use Blue Dragon)
handful chopped coriander leaves
1/2 white onion chopped, or 2 small shallots
1/2 TBSP freshly ground pepper
I mix all this these in a mini food processor until I have a slushy paste.
Additional items
400g aubergine
50-100g cubed pumkpin or butternut squash
50-100g red capsicum
1/2 box or full box of white button mushrooms
2-3 TBSP groundnut oil
400mL stock (i use a vegetable bullion cube dissolved in 400 mL water)
400 mL coconut Milk (I like to use a can of Blue Dragon).
coriander leaves and basil leaves to garnish. Green onion also works nicely :)
In a wok, I heat up 2 TBSP groundnut oil. When hot, I add 500-600 grams total of the following mixed veggies: Aubergine mostly, then some cubed pumpkin, and finally red capsicum. Once nicely browned and slightly carmelized (but not mutilated!) I add 1/2 box to a box of sliced white button mushrooms. Immediately, I add 4 TBSP of the curry paste, mixing it all together. Once it is well absorbed into the veggies, I add the stock, simmer for a few minutes, and add the coconut milk, and simmer a little longer. I try not to overcook at this point or the coconut taste gets totally lost.
I have served this over rice with grilled white fish, like shark, tilapia, or even scallops seared on top. You can also salt it a bit throughout, but I don't think it needs it.
:)
I usually just make it up as a i go along -
couple of stems of Lemongrass
half to bunch of coriander stem / leaves
4 lime leaves
inch gallangal
1-2 chillies (red or green)
2 garlic
3 shhallots
Chop roughly and pound to a paste in pestle and mortar (or food processor) - fry off in some oil; add some chicken to brown; add couple of cans of coconut milk and simmer til chicken cooked. garnish with some corrianfer leaves and sliced chillies, lime leaves and season with lime juice and fish sauce.
Adjust aromates as per taste.