Amongst my favorite of all Thai flavors is that of a "green" curry. Frankly, there isn't a huge difference between a green and red curry paste. Most of the ingredients overlap, but there are some key differences:
- It's green. It uses green chilies, instead of red ones.
- It tends to be MUCH fresher, with fresh chilies (rather than dried) and fresh herbs.
- It's got less of a shelf life ... use it quickly!
- It also tends to be a little bit sweet!
If I were being truly honest with myself, I think I tend to lean towards green curries BECAUSE they are a bit on the sweeter side. The tongue really only has 5 senses, and as various ones raise and become more pronounced, the overall sensation is enhanced. I could almost go so far as to say ... the flavor is better! I do believe all humans seek out sweeter things (not JUST humans, but us "too"). Adding a little sweet tends to enhance and improve flavors, up to a point. There does come a point where sweet becomes sickening, or it becomes "dessert". In the case of green curries, we're talking about something with a slightly sweet taste profile, with a very fresh flavor, wild aromas and a good amount of heat.
I LOVE green curry. This is the paste that starts it all!
This has a lot of fresh ingredients in it, so it's perishable. It's got some acid in it, which helps it to last a little longer, but I wouldn't leave it in the fridge for more than a week. I have mine in series of tiny freezer safe containers ... in the freezer. They hold up well, in there!
Recipe makes about 1 cup of paste. Serving size is roughly 1 tbsp.