Green curry paste

Name: Green curry paste
Yield: Makes 200 ml/6½ fl oz
Cuisine: Australian
Ingredients: 2 stalks lemongrass, chopped; 4 teaspoons chopped fresh galangal; 5 golden shallots, chopped; 6 cloves garlic, chopped; ½ teaspoon cumin seeds; 20 green birds-eye chillies, roughly chopped; 1 teaspoon Thai shrimp paste/kapi; 1 teaspoon coriander seeds; 1 teaspoon Thai shrimp paste/kapi; 4 teaspoons water; 3 teaspoons fresh green peppercorns; 1 teaspoon chopped kaffir lime rind/zest; 2 teaspoons fish sauce; ¼ teaspoon freshly grated nutmeg; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; ¼ cup Thai/holy basil leaves; ¼ cup Thai/holy basil leaves; 8 teaspoons chopped fresh coriander/cilantro/Chinese parsley root; 8 teaspoons chopped fresh coriander/cilantro/Chinese parsley root; ½ cup coriander/cilantro/Chinese parsley leaves; 8 teaspoons chopped fresh coriander/cilantro/Chinese parsley root

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 teaspoon Thai shrimp paste/kapi
1 teaspoon coriander seeds
½

Oceania
Australia
Fish course
Spice Mix
Pescatarian
Gluten-free

Method

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