Thai Green Curry Paste
Curry pastes are used as the base for most stew and soup type curry dishes throughout the India, Pakistan and Southeast Asia. About the only difference between a green and red curry paste is the color of the small chili peppers used in the mixture of peppers, roots, herbs and spices. Red, ripe chili peppers are used in a red curry paste. The less mature (milder) green peppers are used in a green curry paste.
Ingredients
- 2 tsp ground coriander seed
- 1/4 tsp ground cumin
- 15 bird's eye chili pepper (green) small, or 8 large (100 grams/3.5 oz), stems removed and chopped
- 2 stalks lemongrass medium, finely sliced
- 3 galangal 45 grams/1.6 oz, finely diced
- 8 cloves garlic smashed
- 3 shallot medium, diced
- 1 lime small. zested
- 8 black peppercorns freshly fround
- 2 tsp shrimp paste
Instructions
- Place the dry ingredients in the mortar and grind, pulling the pestle down toward the bottom of the mortar in a slight circular motion
- As the ingredients become finely ground you can start using a circular motion. Once the dry ingredient have been ground to a coarse powder.
- Add the galangal, lemongrass, peppers, garlic and shallots and continue grinding. Finally add the shrimp paste and zest.
- Continue grinding until you have a creamy mixture. See the photo.
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