Green Curry Paste Recipes

Ingredients :

2 teaspoons

1 teaspoon

1 teaspoon

8

3

4

3

2.5 cm

2

2

2 teaspoons

2 tablespoons

coriander seeds

cumin seeds

black peppercorns

fresh green chilies, seeded and chopped

shallots, chopped

cloves garlic, crushed

coriander roots, chopped

piece galangal, chopped

stalks lemon grass, chopped

kaffir lime leaves, chopped

shrimp paste

chopped coriander leaves

1. Heat a wok, add coriander and cumin seeds and heat until aroma rises.

2. Using a pestle and mortar or small blender, crush coriander and cumin seeds with peppercorns.

3. Add chilies, shallots, garlic, coriander roots, galangal, lemon grass, lime leaves, shrimp paste and chopped coriander and pound or mix to a smooth paste.

4. Store in an airtight jar in the refrigerator for up to 4 weeks.

Makes about 8 tablespoons.

Yield and heat of this paste will vary according to size and heat of chilies.

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