Tuesday, 27 September 2011

Thai Green Curry Paste

I'm now on conversation terms with the staff at the nearby Thai supermarket, which make going there even more enjoyable. My last trip I procured the ingredients for a green curry paste, using a recipe by the same man whose red curry paste I have previously written about.  They're both delicious, the red has warmth and heat from the dried chillies and spices, the green is fresher because of the raw birds-eye chillis and large amount of coriander.

12 green Birds Eye (whole)
4 cloves garlic
4 shallots
3-4 stalks lemongrass, tough outer layers removed
1 ½ inch piece of galangal (peeled)
4-6 fresh Kaffir lime leaves depending on size
1 tsp kapee (shrimp paste)
Grated zest of 1 lime
Good pinch of salt
1 tsp black peppercorns
½ bunch coriander, including roots if possible
Generous handful of Thai holy basil  or sweet basil leaves
Groundnut oil

Put all ingredients, except the oil, into your food processor and whiz. Pour in the oil as the mixture whizzes to moisten and allow the whole mixture to come down to a smooth, thick paste (there should be enough oil so that when you transfer the paste to a jar a thin layer of oil comes to the surface and just covers the mixture - this helps it to keep). The paste will keep for some weeks if stored in the fridge.

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