Decided to make burgers for dinner the other night. I had some leftover fresh Thai green curry paste in the fridge that I made several days ago. Thought "hmmmm-might be good" and dumped a couple tbsp of it into my burger mixture. I already had 1 lb of good quality ground beef, 1 egg yolk and some finely chopped onion in the mix.
Grilled the burgers, decided to use Naan bread instead of a bun so we wrapped the burgers in the Naan. Lettuce, tomato, my husband put more onion on top, avocado slices too.
Well. It was sensational.
Here is the Thai green curry paste if anyone wants to make it. I made a wonderful chicken curry with coconut milk and used this paste. Homemade fresh curry paste is wonderful.
Thai Green Curry Paste
(makes about 1 cup)
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp ground fresh nutmeg
12 large green chillies (I used Serranos and took most of the seeds out)
1 cup chopped onion or shallots
2 tbsp vegetable oil
4 stems lemongrass (white part only, finely chopped
10 cloves garlic, chopped
2 tbsp chopped fresh coriander roots (I used stems)
2 tbsp chopped fresh coriander leaves
6 kaffir lime leaves, chopped
2 tsp finely grated lime zest
2 tsp salt
Dry-fry the coriander and cumin seeds for 2-3 minutes. Then grind alongwith the black peppercorns in a mortar and pestle. Place all ingredients in a food processor and finely chop. Refrigerate in an airtight container for up to 3 weeks.
Grilled the burgers, decided to use Naan bread instead of a bun so we wrapped the burgers in the Naan. Lettuce, tomato, my husband put more onion on top, avocado slices too.
Well. It was sensational.
Here is the Thai green curry paste if anyone wants to make it. I made a wonderful chicken curry with coconut milk and used this paste. Homemade fresh curry paste is wonderful.
Thai Green Curry Paste
(makes about 1 cup)
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp ground fresh nutmeg
12 large green chillies (I used Serranos and took most of the seeds out)
1 cup chopped onion or shallots
2 tbsp vegetable oil
4 stems lemongrass (white part only, finely chopped
10 cloves garlic, chopped
2 tbsp chopped fresh coriander roots (I used stems)
2 tbsp chopped fresh coriander leaves
6 kaffir lime leaves, chopped
2 tsp finely grated lime zest
2 tsp salt
Dry-fry the coriander and cumin seeds for 2-3 minutes. Then grind alongwith the black peppercorns in a mortar and pestle. Place all ingredients in a food processor and finely chop. Refrigerate in an airtight container for up to 3 weeks.