Thai Green Curry Paste
By
Lucy Selvaggio-Diaz
@threeovens
6
☆☆☆☆☆ 0 votes0
Ingredients
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1 Tbspcilantro roots, sliced (substitute cilantro stems)
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1 Tbspcoriander seeds
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1/2 Tbspcumin seeds
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1 1/2 Tbspgalangal (substitute a mix of cinnamon, mace, black pepper, ginger)
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1/4 cminced garlic
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1 Tbspkaffir lime zest (substitute a lime)
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3 to 4 Tbsplemongrass, sliced
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1/2 tsppeppercorns
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1 Tbspsalt
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1/2 cshallots, sliced
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1 tspshrimp paste
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1/4 cchili leaf, optional
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10 to 15green thai chili peppers
How to Make Thai Green Curry Paste
- Toast the coriander, cumin, and peppercorns in a pan until light brown. Let cool so they grind easier.
- Slice the shallots, lemongrass, galangal, and cilantro roots into small pieces. Grate the lime zest so that you have about 1 tablespoon. Smaller fibers will grind easier.
- Grind the spices into a powder. Add the lemongrass and galangal into the mortar and grind them into rough fibers. Add the salt, garlic, lime zest, cilantro root, and shrimp paste. Then add the chili peppers and leaves, if using. Pound until the mixture is a fine paste and you can't recognize the individual ingredients. It'll take about 20 minutes or more.