Description
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 premade pastes that contain preservatives.
Ingredients
- 1 cup chopped Thai chile peppers
- 3 shallots, chopped
- 2 cilantro roots, peeled and chopped
- 1 head garlic, peeled and chopped
- 2 ½ ounces fresh Thai basil leaves, chopped
- 2 stalks lemongrass, sliced
- 2 tablespoons peeled and chopped galangal
- 2 tablespoons grated kaffir lime zest
- 2 tablespoons fermented shrimp paste
- 2 tablespoons freshly toasted cumin seeds
- 2 tablespoons peeled and chopped fresh turmeric root
- 1 tablespoon toasted coriander seeds
- 1 tablespoon salt
- 1 tablespoon ground white pepper
Instructions
- Combine green chiles
- shallots
- cilantro roots
- garlic
- Thai basil
- lemongrass
- galangal
- lime zest
- shrimp paste
- cumin seeds
- turmeric
- coriander seeds
- salt
- and white pepper in a mortar and pestle; pound into a smooth paste.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 36