Thai Green Curry Paste
A fragrant, hot and tangy paste to flavour green curry dishes. Simply fry of some diced chicken or pork, add some paste and coconut milk, add a few teaspoons of fish sauce, add a tablespoon of coriander and viola - a dish supreme
Preparation time: 10-15 minutes Quantity: Enough to make a curry for 6-8 people. Cooking time: 2 minutes
Ingredients
1 teaspoon cumin seeds
1 teaspoon coriander seeds
6 fresh green chilies, chopped
1 tablespoon chopped lemon grass
1 teaspoon chopped coriander- leaf and stem
1 tablespoon chopped garlic
1 tablespoon chopped shallots
2 cm peeled chopped galangal
6 peppercorns
1 teaspoon salt
1 teaspoon shrimp paste
Method
- Dry fry the cumin and coriander seeds to release the flavour- without burning- approx. 1 minute
- Pound
them or whizz/process, with the remaining ingredients to a paste
- Store in the /fridge