If you want to know how to make home-made green Thai curry paste you've come to the right place (and we have a red Thai curry recipe too).
Ingredients
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp each shrimp paste and salt
- 4 garlic cloves, chopped
- 5cm piece fresh galangal, chopped
- 1 tbsp palm sugar
- 1 lemongrass stalk, outer layer discarded and finely chopped
- 5 medium green chillies, deseeded and chopped,
- A bunch of fresh coriander, roots and stalks washed and chopped
Method
- 1. Dry-fry 1 teaspoon cumin seeds and 2 teaspoons coriander seeds in a small non-stick frying pan until aromatic.
- 2. Transfer the seeds to a food processor along with 1 teaspoon each shrimp paste and salt, 4 garlic cloves, fresh galangal, 1 tablespoon palm sugar, 1 lemongrass stalk, the green chillies, a bunch of fresh coriander (reserve the leaves for the curry), and whizz together to a paste.
Chef's tip
Make double the quantity, and chill the rest for up to 1 week, or freeze it for up to 2 months.