Sunday, April 5, 2009

Green Curry Paste


15 green chilies, seeded and chopped
20 white peppercorns, finely ground
2 tbsp coriander seeds, ground and roasted
1 tsp cumin seeds, ground and roasted
2 teaspoons salt (course sea salt is best)
4 tbsp chopped lemon grass ( use the bottom end of the grass, peel off the layers until the softer fleshy part is exposed)
2 tsp very finely chopped ginger
2 tsp finely chopped kaffir lime leaf
4 tsp finely chopped coriander/cilantro roots (if you cannot find ones with roots use the stems)
2 small red onions, finely sliced and chopped
12 cloves garlic, chopped
4 tsp shrimp paste, roasted

Grind the dry spices finely in a stone mortar and pestle or spice grinder. Set aside. Pound the herbs a little at a time, starting with the hardier ones, until each is reduced to a paste. Combine the pounded herbs and ground dry spices, pound together with the shrimp paste to form a fine, well blended paste. Store in a tightly sealed container in the fridge for 2-3 weeks or freeze in an ice cube tray (cover with plastic wrap) for up to 6 months.

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