Thai Green Masala Paste Taaza Masala Recipes

Steps:

• Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
• Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
• Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
• Stir in the garlic, ginger and enough of the vinegar to make a paste.
• Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
• Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.

Steps:

• Heat ghee or oil in a medium pot or wok for about 30 seconds over medium. Add the onion, peppercorns and cumin seeds. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add the chicken, ginger and garlic, and cook on medium-high, stirring frequently until the chicken is no longer pink or fleshy and the onions have softened, about 7 to 10 minutes.
• Lower the heat to medium and stir in the chile powder and salt. Continue cooking for about 30 seconds. Add 1 cup cilantro, 1 cup mint and the Thai green chiles, and stir until all the ingredients are incorporated.
• Stir in the yogurt and almond butter. Turn off the heat and stir in the remaining ½ cup cilantro and ½ cup mint. Sprinkle with lemon juice and garam masala, if you like.