Green Curry Paste
|-- Paste Mix --|
|2 smallRed Onions; chopped|
|4 clovesGarlic; chopped|
|2 teaspoonsGalangal; chopped|
|4 tablespoonsLemongrass; finely Sliced|
|4 teaspoonsCoriander Roots; chopped|
|6 longGreen Chillis; seeded & Chopped|
|2 tablespoonsWild Ginger (Kachai); chopped|
|1 pieceFresh Tumeric; chopped|
|1 tablespoonShrimp Paste; Roasted|
|1 tablespoonLime Zest; grated|
|-- Spice Mix --|
|20 White Peppercorns|
|2 tablespoonsCoriander Seeds|
|1 teaspoonCumin seeds|
Green Curry Paste Preparation
To make the paste: pound onion, garlic, galangal, lemongrass with a little sea salt in mortar & pestle. Add coriander roots, chillies, tumeric, roasted shrimp paste and lime zest. Pound this to a uniform paste.
Soak seeds in a bit of water for a few minutes.
Drain and dry roast coriander and cumin seeds in a small pan over medium heat for 10mins in order to bring out their dormant flavours. Pound in the mortar & pestle before adding to the curry paste.
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