This is what makes the Thai Green Curry world famous. Homemade paste though has complex flavours and is time consuming, it is fairly simple to make. All you need are fresh ingredients and mortar and pestle to pound.
The making process is soulfully aromatic and satisfying.
Ingredients:
2 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon white peppercorns
15 Thai green chilies
1 teaspoon salt
20 Thai basil leaves, finely julienned
3 tablespoons lemongrass, thinly sliced
1 tablespoon galangal, finely chopped
2 teaspoons kaffir lime zest, finely chopped
2 teaspoons coriander leaves roots, finely chopped
3 tablespoons shallots, finely chopped
2 tablespoons garlic, finely chopped
1 teaspoon shrimp paste
Method:
In a thick bottom pan, toast coriander and cumin seeds and stir constantly over medium-high heat until the seeds turn aromatic and golden in colour for about 3-4 minutes. Cool on a plate.
Now comes pounding the ingredients one by one.
Using a mortar and pestle, pound toasted coriander and cumin seeds, white peppercorns into a fine powder.
Now add chopped chillies and salt to mortar and pestle. Pound into a fine paste.
Next comes the basil leaves. Pound these into a fine paste.
Add lemongrass, galangal, kaffir lime zest, and coriander leaves roots. Pound further into a fine paste.
Add shallots, garlic and pound into a fine paste.
Add shrimp paste and pound. If vegetarian, please skip.
Now combine all of the mixture and your Thai Green Curry Paste is so ready to be used.
Comments