Green curry paste

Green curry paste

By
From
East
Makes
250 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 1/2 teaspoons cumin seeds
2 teaspoons coriander seeds
6 large green chillies, chopped
6 green bird’s eye chillies, chopped
2 large red asian shallots, chopped
4 garlic cloves, chopped
1 tablespoon finely chopped fresh galangal
2 lemongrass stems, chopped, white part only
5 large kaffir lime leaves, central vein removed, chopped
6 coriander roots, scrubbed and chopped
1 teaspoon ground white pepper
2 teaspoons gapi (thai shrimp paste)

Method

  1. Combine the cumin and coriander seeds in a small, heavy-based frying pan over medium–low heat and toast, shaking the pan often, for 4 minutes or until fragrant. Cool. Transfer to an electric spice grinder and grind to a fine powder. Combine with the remaining ingredients in a food processor with 1 tablespoon water and process until a smooth paste forms, adding a little more water as necessary. Alternatively, use a mortar and pestle. The paste will keep in the refrigerator in an airtight container for up to 5 days. Freeze for up to 1 month.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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