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Green curry paste
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 750g/1lb 10oz
Ingredients
- 50g coriander seed
- 25g cumin seed
- 1 whole blade mace
- 1 tsp freshly grated nutmeg
- 9 garlic cloves, chopped
- 9 shallots, chopped
- about 15 coriander roots, chopped, plus a handful of coriander leaves
- 19 green chillies, deseeded and chopped
- 250g galangal, chopped
- 5 lemongrass stalks, outer leaves removed, inner stalk chopped
- 5 lime leaves, stalks removed and leaves chopped
- 100g shrimp paste
- handful basil leaves
Method
- STEP 1
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.
- STEP 2
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.
