Home-made Thai green curry paste

Ingredients

1 tsp cumin seeds
2 tsp coriander seeds
1 tsp each shrimp paste
1 tsp 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

Ingredients

1 tsp cumin seeds
2 tsp coriander seeds
1 tsp each shrimp paste
1 tsp 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

Dry-fry the cumin seeds and coriander seeds in a small non-stick frying pan until aromatic.
Transfer the seeds to a food processor along with the shrimp paste and salt, garlic, galangal, palm sugar, lemongrass stalk, green chillies, coriander stalks and whizz together to a paste.

Method

Dry-fry the cumin seeds and coriander seeds in a small non-stick frying pan until aromatic.
Transfer the seeds to a food processor along with the shrimp paste and salt, garlic, galangal, palm sugar, lemongrass stalk, green chillies, coriander stalks and whizz together to a paste.

delicious. tips

Make double the quantity, and chill the rest for up to 1 week, or freeze it for up to 2 months.

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