This spice paste, verdant from fresh green chilies, is one of the fundamental building blocks of Thai cookery. Kobkaew Naipinij, of the Suan Dusit University in Bangkok, is one of the most respected Thai culinary experts in the world. She took me and my former student Adam Newman (now chef) under her wing during an intensive Thai curries class there, and intimated to us that one traditional way she attains a deeper green color was to add leaves from the chili plant to the paste. Double the amount of coriander to cumin is also another tip she shared with us.
© 2008 Robert Danhi. All rights reserved.