Green curry paste
Prep 20 mins
Makes about 1 cup
This fresh and fragrant green curry is based on the ones found in Thailand, and is made with small green Thai chillies, which might seem hot at first, but lose a bit of heat when cooking. You can reduce the amount if you like less heat. All the ingredients can be found at a Thai grocer, or a good greengrocer.
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp white peppercorns
1 tbsp ginger
1 lemongrass, white part only, finely sliced
Zest of 1 kaffir lime
6 coriander roots, scraped
2 red shallots, coarsely chopped
6 garlic cloves
1 tsp roasted shrimp paste
1 tsp fresh grated turmeric
20 small green chillies, coarsely chopped
A small handful of Thai basil leaves (optional)
1. Dry roast spices in a small frying pan over medium heat to toast until fragrant (10 seconds). Transfer to a mortar and pestle and grind to a fine powder. If you have a strong arm and a large mortar and pestle, you can also pound the remaining ingredients in to create a paste from here. Otherwise, transfer spices remaining ingredients (except leaves) to a jug and using a stick blender, blend until a smooth paste forms, then blend in leaves if using. If the mixture needs, you can add a little water to help blend. Curry paste is best used the day of making, but can also be frozen for later use.
Recipe by Lisa Featherby and image by Eatable.