Name: Green Curry Paste
Yield: Makes about ½ cup paste.
Ingredients: 5 garlic cloves, chopped; 10 red eschalots, chopped; 2 tablespoons chopped galangal; 5 white peppercorns; 6 green bird’s eye chillies, chopped; 2 hearts of lemon grass, chopped; 1 teaspoon Thai shrimp paste, wrapped in foil and grilled until fragrant; 3 coriander roots, scraped and chopped; grated zest of 1 kaffir lime; 5 coriander seeds; 1 tablespoon chopped turmeric; 3 long green chillies, seeded and chopped; 5 cumin seeds

Preparation info

Makes about
½ cup

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

Green curries are generally hotter and saltier than red curries: They rely on a more aromatic blend of lemon grass and galangal, and fewer dried spices.

Ingredients

5 coriander seeds
5 cumin seeds
5 white peppercorns
6

Fish course
Spice Mix
Pescatarian
Spicy
Gluten-free

Method

Lightly pan-roast the coriander, cumin and peppercorns, then grind to a powder in a coffee or spice grinder. Pound all the other ingredients in a mortar with a pestle. Pass all the ground and pounded ingredients twice through a mincer. Alternatively, process in a blender until smooth, adding a little water or oil if necessary, or just keep pounding with the pestle to produce a fine paste.

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Green Curry Paste

Ingredients

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