46min 4 ppl
Thai Green Curry Paste
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 5 steps
Medium: 31–60 min or 7–12 steps
100 kcalper person
Protein 2g
Carbs 6g
Fats 8g
About this dish
A fiery, herbaceous paste of green chillies, lemongrass, galangal and makrut lime leaves, pounded by hand for the fullest aroma — the backbone of a proper Thai green curry.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Bird's Eye Chilliesgreen, stems removed15
- Thai shallotspeeled and roughly chopped8
- Garlic clovespeeled10 cloves
- Galangalpeeled and thinly sliced30 g
- Lemongrass stalkstough outer layers removed, finely sliced3 stalks
- Coriander rootscraped clean and chopped10 g
- Makrut lime leavesstems removed, torn4 leaves
Spices & Seasonings
- Cumin Seedstoasted1 tsp
- Coriander Seedstoasted1 tbsp
- White pepper1 tsp
- Salt1 tsp
Oils & Condiments
- Vegetable Oilto loosen the paste2 tbsp
Utensils
- Mortar and pestle
- Frying pan
- Chopping board
- Sharp knife
Method
1
Toast the cumin seeds and coriander seeds in a dry frying pan over medium heat for 2 minutes until fragrant, then tip into a mortar.
Approx. 3 minutes
2
Grind the toasted seeds with the white pepper and salt to a fine powder.
Approx. 3 minutes
3
Finely slice the bird's eye chillies, shallots, garlic, galangal, lemongrass and coriander root.
Approx. 10 minutes
4
Add the chillies, shallots, garlic, galangal, lemongrass, coriander root and lime leaves to the mortar in batches, pounding each addition to a paste before adding the next.
Approx. 15 minutes
5
Pound in the ground spice mix and vegetable oil until the paste is smooth with no large pieces remaining.
Approx. 5 minutes
