Green chicken curry: a song without words
April 4th, 2008 at 10:04 pm by PatrickThird try, better attention to chopping, mincing and pounding… and much better, fresher coconut cream. The liquid was the goose stock I made the night of the daube. Oh well, I guess I wasn’t able to do this completely without words.
April 6th, 2008 at 12:08 pm
vino verde, i suggest.
April 7th, 2008 at 7:13 am
Did you get a new mortar and pestle? In previous posts I (think) I remember seeing a porcelain one. I’ve a big granite one that looks a little like yours, but it’s unpolished on the inside and I’m not crazy about it – difficult to keep untainted. And it weighs a flipping ton.
April 7th, 2008 at 11:47 am
Yep that’s right… you need a huge granite one to do Thai pounding properly. Up-and-down pounding only, no rotating or scraping side to side. This produces a smoother paste. The weight is necessary to pound properly, and the size necessary to retain all the ingredients.
To clean, rinse it out, then fill it with a mixture of half white vinegar and half water. Let soak for one hour, then drain.