About this recipe:This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than pre-made pastes that contain preservatives.
2 tablespoons galangal, peeled and chopped
2 stalks lemongrass, sliced
2 tablespoons kaffir lime peel
2 coriander roots, peeled and chopped
1 tablespoon salt
1 tablespoon ground white pepper
3 shallots, chopped
1 head garlic, chopped
2 tablespoons fermented shrimp paste
2 tablespoons freshly peeled and chopped turmeric
1 tablespoon coriander seeds, toasted till brown
2 tablespoons cumin, toasted till brown
180g Thai green chillies, chopped
80g Thai basil leaves
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Method Prep:30min › Ready in:30min
Pound all the ingredients incorporating them one at a time with a large mortar and pestle until the paste is smooth. Alternatively, use a food processor or blender to puree the ingredients into a paste.
Use 2 to 3 tablespoons of the paste in your curry depending on how spicy you like it.
Keep in mind that the best flavour comes from pounding it all in a mortar as the food processor oxidises the ingredients creating a muddy flavour. It is well worth the energy of using a mortar and pestle.
You can find all of these ingredients online or in Asian or Thai supermarkets.