Thai Green Curry Paste
Adapted From Zazen Restaurant's Cooking Class
Ingredients
8 small fresh green got chillies (little Thai chillies)
1 large fresh green chili (called prik shi fa kiew)
1 tbsp. chopped shallots
1 tsp. chopped garlic
1 tbsp. chopped lemon grass
1 tsp. chopped galangal (thai ginger)
1/2 tsp. chopped kaffir lime peel or leaves (we couldn't find this back home, so we substituted for regular lime)
1 tsp. chopped coriander root or stem (we couldn't find this back home, so we left it out)
1/2 tsp. coriander seeds
1/2 tsp. anise seeds
1/4 tsp. black peppercorns
1/2 tsp. shrimp paste
1/8 tsp. salt
Instructions:
- In a small wok or pan saute the coriander seeds, anise, cumin seeds, and black pepper until fragrant and put them in a mortar and pestle with the salt and grind to a fine powder.
- Add chillies and grind again until it is smooth paste. Add the garlic, shallots, shrimp paste, garlic, galangal, and lemon grass and grind again into a smooth paste. Add the lime juice at the very end.
NOTE: if you are making a larger quantity of curry paste to keep, after grinding saute the paste in soy bean oil over a low heat, stirring constantly for 15 minutes. Let cool. Will keep in a jar in freezer or fridge for several months.
Comments
Thanks for posting!