Green Curry Paste

Green Curry Paste (or kaeng kari)

This Thai Green Curry Paste is authentic and oh-so-tasty, plus it's easily made from scratch - no need for a store bought curry paste!

Green Curry Paste
Thai: kaeng kari


Tom Khai Kai

     Prep Time: 10 minutes

     Cook Time: 5 minutes

     Makes:     1/2 cup

      Ingredients:

  • 1/2 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 6 white peppercorns
  • 1 tsp shrimp paste(blachan)
  • 1/4 tsp ground turmeric
  • 4 coriander roots, roughly chopped
  • 2 lemongrass stems (while part only), roughly chopped
  • 1 tbsp freshly grated galangal or ginger
  • 1 long green chilli, roughly chopped
  • 4 small green chillies, roughly chopped (or use 2 extra long green chillies)
  • 4 kaffir lime leaves, spine removed, torn into strips
  • 2 Asian red eschalots, roughly chopped
  • 4 garlic cloves, roughly chopped
Preparation

  1. Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder using a mortar and pestle.

  2. Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly. Cool, then add to mortar with remaining ingredients and pound with pestle until roughly crushed. Add 1 tbs water and use a stick blender (or transfer to a processor) to blend to a paste. Store in an airtight container in the fridge for up to 2 weeks.

 


 

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