Green Curry Paste Recipe
Green Curry Paste Recipes
fresh green chilies, seeded and chopped
cloves garlic, crushed
coriander roots, chopped
piece galangal, chopped
stalks lemon grass, chopped
kaffir lime leaves, chopped
chopped coriander leaves
Heat a wok, add coriander and cumin
seeds and heat until aroma rises.
Using a pestle and mortar or small
blender, crush coriander and cumin seeds with peppercorns.
Add chilies, shallots, garlic,
coriander roots, galangal, lemon grass, lime leaves, shrimp paste
and chopped coriander and pound or mix to a smooth paste.
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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