- 50g coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 25g cumin seed
- 1 whole blade mace
- 1 tsp freshly grated nutmeg
- 9 garlic clove, chopped
- 9 shallot, chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- about 15 coriander roots, chopped, plus a handful of coriander leaves
- 19 green chilli, deseeded and chopped
- 250g galangal, chopped
- 5 lemongrass stalks, outer leaves removed, inner stalk chopped
- 5 lime leaf, stalks removed and leaves chopped
Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…
- 100g shrimp paste
- handful basil leaves
Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.
Put the garlic in a blender or pound using a pestle and mortar, then add the shallots, coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves, shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth paste.
As Thai ingredients can be hard to get hold of, this paste is worth making in a large batch. Freeze the unused paste in ice cube trays for up to 2 months and use straight from the freezer.