Thai green curry paste

Green curry paste is very versatile and can be used in soups, curries, stir-fries and marinades. It goes particularly well with chicken and prawns as well as green vegetables.

Recipe «Thai green curry paste» presented in category Recipes / Soups, to prepare this dish you will need no more 4 minutes. To make this dish at home by prescription from the author sheff would need: 1/2 tsp coriander seeds, 1/4 tsp cumin seeds, 6 white peppercorns, 1 tsp shrimp paste, 1/4 tsp ground turmeric , 4 coriander roots, roughly chopped, 2 lemongrass stems , roughly chopped, 1 tbsp freshly grated galangal or ginger , 1 long green chilli, roughly chopped, 4 small green chillies, roughly chopped, 4 kaffir lime leaves , spine removed, roughly chopped, 2 Asian red eschalots, roughly chopped, 4 garlic cloves, roughly chopped.

Ingredients:

• 1/2 tsp coriander seeds 
• 1/4 tsp cumin seeds 
• 6 white peppercorns 
• 1 tsp shrimp paste 
• 1/4 tsp ground turmeric 
• 4 coriander roots, roughly chopped 
• 2 lemongrass stems , roughly chopped 
• 1 tbsp freshly grated galangal or ginger 
• 1 long green chilli, roughly chopped 
• 4 small green chillies, roughly chopped 
• 4 kaffir lime leaves , spine removed, roughly chopped 
• 2 Asian red eschalots, roughly chopped 
• 4 garlic cloves, roughly chopped 

Instructions

1. Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder using a mortar and pestle.
2. Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly. Cool, then add to mortar with remaining ingredients and pound with pestle until roughly crushed. Add 1 tablespoon water and use a stick blender (or transfer to a processor) to blend to a paste. Store in an airtight container in the fridge for up to 2 weeks.