Thai green curry paste

Name: Thai green curry paste
Yield: Makes 200 ml
Cuisine: Thai
Ingredients: 1 teaspoon coriander seeds; 2 tablespoons Thai basil leaves or holy basil leaves; 3 teaspoons fresh green peppercorns; ¼ teaspoon freshly grated nutmeg; 1 teaspoon minced kaffir lime zest; 1 teaspoon kapi (Thai shrimp paste); 3 tablespoons coriander leaves; 2 tablespoons minced coriander root; 50 ml water; 25 ml fish sauce; 5 red shallots, chopped; 20 green bird’s-eye chillies, minced; 1 tablespoon minced galangal; 2 stalks lemongrass, chopped; 6 cloves garlic, chopped; ½ teaspoon cumin seeds

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

The heat of this paste depends on the strength and size of the green chillies used. The paste can be cooked into coconut milk and then stock added later for a lighter, more fragrant result. I use green curry paste with fish, chicken, pork or vegetables.

Ingredients

1 teaspoon kapi (Thai shrimp paste)
1 teaspoon coriander seeds
½

Asia
Thailand
Fish course
Condiment
Spice Mix
Pescatarian
Gluten-free
South East Asia

Method

Dry-roast kapi, coriander seeds and cumin seeds, separately, over gentle heat until fragrant. Cool, then grind seeds to a fine powder. Blend all ingredients to a fine paste in a food processor. Spoon into a jar, then cover with a film of oil. Cool. Refrigerate for up to 2 weeks.