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Thai Green Curry Paste
Make your own Thai green curry paste. All you need is 10 minutes and a mortar and pestle. May be frozen for later use and makes enough for 10 servings. Remember the longer the chili the milder it is.
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| Servings | Prep Time |
| 10tablespoons | 10minutes |
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Ingredients
- 1/2tbsp coriander, seed, whole#
- 5 peppercorns, black
- 1/2tbsp cumin, seeds
- 1tbsp lemongrassfinely chopped #
- 1/4tsp coriander, rootchopped #
- 8 green chilies, long Asian stylechopped #
- 1/2tsp kaffir lime peelor lime peel, finely chopped
- 2tsp galangalfinely chopped #
- 1/4tsp shrimp paste#
- 1/2tsp salt, ground sea
- 1tbsp garlicchopped #
- 1tbsp shallotschopped #
Instructions
- In a small frying pan, dry roast the coriander seeds, peppercorns and cumin seeds until fragrant. Remove from heat.
- Put the coriander seeds and peppercorns in a mortar and pestle and bash until you have a powder.
- Add all remaining ingredients except the garlic and shallots. Bash until there is an almost smooth texture.
- Finally add the garlic and shallots and bash until smooth. Refrigerate for up to 2 weeks and freeze (using ice cube trays) for up to 3 months.
Recipe Notes
# These items are described in more detail with our free, Asian Cooking Essentials Guide.
https://compassandfork.com/recipe/easy-thai-green-curry-paste-that-will-blow-your-mind/
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https://compassandfork.com/recipe/easy-thai-green-curry-paste-that-will-blow-your-mind/ |