Whilst away I visited a traditional family farm in rural Chang Mai, to learn more about Thai cuisine. It's not just about very hot curries, most dishes cooked by Thai families use mainly fresh ingredients and flavours are subtly balanced. Although the prolific use of sugar (it's the sweet and sour thing) in many dishes will not translate into Zone / Paleo friendly recipes, I've been inspired by the herb and spice combos. Here's how to make your own fresh Thai Yellow curry paste 'Lanna Farm' style (you won't want to by a jar ever again).
Ingredients
10g (1 Tbsp) Galangal, skin removed and chopped (use ginger if you can't get this)
20g (4 Tbsp) Lemongrass. chopped lower 1/3 only
20g (4 Tbsp) Garlic, crushed
5g (1Tsp) Shrimp paste
1) Put all the ingredients into a blender and liquidise, if the paste is too dry you may need to add a splash of water.
TIP: This will make approx 4-5 Tbsp of paste. Paste is also good for using as a marinade on chicken and in soups.
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