I love Thaï Food ! All considered, I think it’s my favourite foreign food, closely followed by Moroccan Cuisine.

I particularly enjoy this combination of spicy, savory and sweet flavours and a very pleasant sourness too, due to the frequent use of ginger and lime.

Overall, a very tasty and harmonious gastronomy, which I frequently crave. I have never been to Thaïland though, so this addiction is not even a consequence of a fantastic trip I would have made some years ago. Nope.

Unfortunatately we don’t have that many Thaï restaurants in Paris (I mean, authentic Thaï) . But I have just found one last week, called Rajapreuk in the 6th arrondissement (if you happen to come to Paris, it is not very far from “ Le Bon Marché” department store. )

Fred Chesneau (remember him ?) taught me this recipe. He has the opportunity to travel to Thaïland quite often, so I think we can trust him for the authenticity of this recipe… It needs a LOT of fresh herbs, and I can tell you that as soon as you have chopped them all,  your kitchen will smell like an exotic heaven…

Next week, I will post 2 recipes using Green Curry Paste.


Homemade Green Curry Paste

1 bunch of chives, cleaned, coarsely chopped

4 spring onions, cleaned, peeled, coarsely chopped

1 or 2  red chili peppers, halved lengthwise, seeds removed, coarsely chopped

2 cloves garlic,  peeled, cleaned, coarsely chopped

2 tablespoons grated peeled fresh ginger

2 tablespoons fresh lemon grass stalk, coarsely chopped (if not available, use dried or

preserved lemon grass but fresh lemon grass is strongly recommended)

2 bunches fresh coriander (cilantro), leaves, cleaned, coarsely chopped

1 bunch basil (chinese or “regular”), leaves, cleaned, coarsely chopped

The juice and zest of 1 lime

6 tablespoons olive oil

sea salt and freshly ground pepper

Recipe :

Place all ingredients in a food processor. Blend for a few minutes until well processed. Season. If your food processor is small (like mine), process in two steps: the first step with half the olive oil and half the lime juice, 2nd step with the remaining oil and juice.

curryfoodprocessing     DSC00318

P.S : I think I have never written such a short recipe !

Recette en Français

1 bouquet de ciboulettes, nettoyé, grossièrement hâché

4 petits oignons blancs, pelés, nettoyés, grossièrement hâchés

1 ou 2 piments rouges, coupés dans la longueur, graines retirées, grossièrement hachés,

2 gousses d'ail,  pelées, nettoyées, grossièrement hâchées

2 Cs de gingembre frais râpé

2 Cs de citronelle fraîche, partie tendre grossièrement hâchée

2 bouquets de coriandre, feuilles et tiges fines, nettoyé, grossièrement hâché

1 bouquet de basilic chinois ou européen, feuilles, nettoyé, grossièrement hâché,

Le jus et le zeste de 1 citron vert

6 Cs d'huile d'olive vierge extra

Sel et poivre du moulin.

Recette :

Placez tous les ingredients dans un miser électrique.  Mixez quelques instants jusqu'à consistance de "pistou".Si votre mixer est petit, procédez en 2 étapes, en utilisant la moitié de l'huile et du jus de citron dans chaque étape.

Recette en Français en bas de page !