Green Curry Paste
An aromatic and flavorful Thai spice paste filled with the vibrant essence of coriander, cumin, galangal, lemongrass, and more. This paste is a harmonious blend of fresh and dried spices that bring a burst of Thai-inspired flavors to your dishes.
— Constant Cookbook
Ingredients
- 50g coriander seeds
- 25g cumin seeds
- 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
Instructions
- 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.
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
MAKES 750g/1lb 10oz
Nutrition
- Calories: 18 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 1.2 milligram of sodium
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