Thai green curry paste

    I was playing around in the Andy Ricker Pok Pok book, and came up with this simplified green curry paste, with plenty of fresh galangal, turmeric root, kaffir lime, shallot and white peppercorn. Plus, you know, shrimp paste, garlic, and chilli. Turmeric roots smell incredible!


    2 people made this

    Ingredients
    Makes: 225 ml green curry paste

    • 1 teaspoon white peppercorns
    • 3 tablespoons minced fresh lemongrass
    • 1 tablespoon peeled and minced fresh galangal
    • 1 teaspoon peeled and minced turmeric root
    • 2 tablespoons minced shallot
    • 6 tablespoons minced chilli (select the chilli that suits your desire for spiciness)
    • 2 tablespoons minced garlic
    • zest of 2 kaffir limes
    • 1 teaspoon shrimp paste

    Method
    Prep:15min  ›  Ready in:15min 

    1. In a large mortar, grind white peppercorns to a fine powder. Start adding other ingredients one at a time, grinding each to a fairly smooth paste before adding the next.
    2. Store in the fridge or use immediately in your favourite Thai curry recipe.
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