Thai green curry paste

1 servings

Ingredients

Quantity Ingredient
15 Green hot chilies
3 tablespoons Chopped shallots
1 tablespoon Chopped garlic
1 teaspoon Chopped galangal
1 tablespoon Chopped lemon grass
½ teaspoon Chopped kaffir lime rind
1 teaspoon Chopped coriander root
5 Peppercorns
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
1 teaspoon Salt
1 teaspoon Shrimp paste

Directions

In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.

Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.

Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

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