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Monday, December 19, 2016

GREEN CURRY PASTE [SAMBAL HIJAU]

This recipe is from Chef Margaret.  She used green chillies, shallots, garlic and lemongrass to make this lovely green sambal.  This sambal is good to use for cooking chicken or fish.  It is very aromatic and tasty, too and a simpler version compared to the authentic Thai version. 
You can prepare the green chilli paste ahead and store for later use.  Stay tune for another 2 recipes using this sambal.
Recipe adapted from Yum Yum Magazine No. 60 with modifications
Ingredients for Green Sambal
5 green chillies – cut small pieces
10 green chilli padi – cut
5 pips garlic
10 shallots
2 stalks lemongrass – cut small rings
Seasoning
½ tsp salt
1 tbsp sugar
5 tbsp oil
  1. Blend the aromatics until fine.
  2. Heat oil in a non-stick wok, sauté blended ingredients until aromatic.
  3. Add in seasoning and stir fry over medium low heat until oil separates.
  4. Dish up, store for later use.

3 comments:

Phong Hong said...

Hi Kimmy! Very interesting green sambal. Seems easy to prepare. Look forwards to seeing what you cooked with it.

Aunty Young(安迪漾) said...

Hi Kimmy,
Thank you for sharing such simple yet aromatic green curry paste.
I will stay tune for another 2 recipes using this sambal.

kitchen flavours said...

I love Thai green curry! This must be spicy with the chili padi, just as I like! I love spicy dishes!

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