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Thai green curry paste
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Prep Time:
30 minutes
Cook Time:
4 minutes
Total Time:
34 minutes
Versatile green curry paste elevates soups, curries, stir-fries, and marinades, enhancing dishes with chicken, prawns, and vibrant green veggies.
Ingredients:
  • 1/2 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 6 white peppercorns
  • 6.10 gm shrimp paste (see note) (belacan)
  • 1/4 tsp ground turmeric
  • 4 coriander roots, roughly chopped
  • 2 lemongrass stems (pale part only), roughly chopped
  • 20.00 ml freshly grated galangal (see note) or ginger
  • 1 long green chilli, roughly chopped
  • 4 small green chillies, roughly chopped (or use 2 extra long green chillies)
  • 4 makrut lime leaves (see note), spine removed, roughly chopped
  • 2 Asian red eschalots, roughly chopped
  • 4 garlic cloves, roughly chopped
Instructions:
  • Heat coriander and cumin seeds with the pepper in a wok or pan over medium heat until fragrant, about 1-2 minutes. Shake the pan to avoid burning. Cool slightly, then grind to a fine powder using a mortar and pestle.
  • Wrap the shrimp paste in foil and toast in a wok or pan over medium heat for 1 minute each side until slightly toasted. Let it cool, then combine with the remaining ingredients in a mortar and crush with a pestle until roughly crushed. Mix in 1 tablespoon of water and use a stick blender or transfer to a processor to blend into a paste. Store in the fridge in an airtight container for up to 2 weeks.

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