How to make Green Curry Paste (50 g portion)
Think of Green Curry Paste as Thailand in a spoon—bright, fragrant, and lively. Its roots come from green chilies and peppers that give it both a gentle bite and a soulful aroma.
Ingredients
- 2 long fresh green chilies or bird eye chili for more heat (seeds removed if you prefer less heat)
- Few sweet basil, coriander for color
- 1 clove garlic
- 1 small shallot (or ½ medium)
- 5 g slice galangal
- 5 g thin slices lemongrass (inner stalk)
- Piece kaffir lime skin
- 1 sliced turmeric
- 1 piece finger root
- ¼ tsp coriander seeds: toasted
- ¼ tsp cumin seeds: toasted
- 2–3 black peppercorns
- ¼ tsp shrimp paste (or a dab of soybean paste(miso) for vegetarian)(optional)
Seasoning
- Small pinch of salt
Instructions
- Slice fresh green chilies in to small piece.
- Toast coriander and cumin seeds, grind to powder.
- Pound garlic, shallot, lemongrass, galangal, finger root, turmeric, kaffir lime skin into paste.
- Add chilies, salt, sweet basil and continue pounding until smooth.
- Mix in grounded spices and shrimp paste.