Thai green curry paste

Name: Thai green curry paste
Cuisine: Thai
Ingredients: 1 teaspoon cumin seeds; 4 garlic cloves, peeled and chopped; 2 red shallots, peeled and chopped; 1 tablespoon chopped fresh coriander root or coriander leaves and stalks; 1 tablespoon chopped fresh coriander root or coriander leaves and stalks; 1 tablespoon chopped fresh lemon grass; a handful of finely chopped fresh basil leaves; 6 fresh green chillies, chopped; 1 teaspoon coriander seeds; ½ teaspoon salt; 1 teaspoon shrimp paste; 6 black peppercorns; 4 or 5 kaffir lime leaves, finely chopped, or zest of 1 lime; 4 or 5 kaffir lime leaves, finely chopped, or zest of 1 lime; 1 cm/½ inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped; 1 cm/½ inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped; 1 cm/½ inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

The sauces and pastes below are used in recipes throughout the book. The dips, will all go with kebabs, prawns and finger foods.

Ingredients

1 teaspoon cumin seeds
1 teaspoon coriander seeds
6 fre

Asia
Thailand
Spice Mix
Fish course
Gluten-free
Pescatarian

Method

Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds for 40–50 seconds until they are toasted and aromatic. Tip into a spice grinder and grind to a powder.
Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar i