It Ain’t Easy Being Green — Cooking With Chef Dusty Pettes — Thai Curry

Now that the menu has changed at Ballygiblins and made way for a few new favourite dishes, I would like to talk about one of the recipes that I will miss the most. I am sure to re-visit this one on another menu at another time because It has a bit of heat and is incredibly fresh using a great amount of spices, herbs and vegetables. I would eat so much of this every time we made it. The Green Thai Curry is a rich blend of curry spices and a green thai paste. The paste can be bought at speciality food stores or if you feel adventurous you can make your own.
Keep in mind this is a batch recipe.For the paste puree all the ingredients into a paste
1 tablespoon sliced cilantro roots or stems
1 tablespoon coriander
1/2 tablespoon cumin
1 1/2 tablespoons galangal
1/4 cup garlic
1 Kaffir Lime
3-4 tablespoons sliced lemongrass
1/2 teaspoon peppercorns
1 tablespoon salt
1/2 cup sliced shallots
1 teaspoon shrimp paste
1/4 cup Chili Leaf Optional
10-15 Green Thai Chili PeppersGreen Thai Curry4 lg red onions
¾ bag of spinach
2 cups butter
6 tbsp cardomon
6 tbs coriander
3 tbsp cumin
3tbsp garam masala
12 tbsp minced garlic
5 tbsp salt
3 tbsp pepper
200 gram green thai paste
100oz can of tomatoes
½ lb fresh cilantro
8 cups veg stock

Method

Start cooking the onions in a pot with the butter. When onions are soft add all ground seasonings. In a separate container puree the spinach, cilantro, veg stock and the tomatoes. Add the puree into the pot and bring a slow simmer. Turn off and let cool.

If you have any questions about the recipe contact me at Ballygiblins. #EatCP

Ballygiblin’s

151 Bridge St, Carleton Place, ON K7C 2V6
(613) 253-7400

Meet Chef Dusty Pettes

Pig Candy — Cooking With Chef Dr. Dusty from Ballygiblin’s

Carleton Place- The Happiest Damn Town in Lanark County

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