- Cooking Time: 5
- Servings: 2-3
- Preparation Time: 20
- 1 tsp. coriander seeds - toasted until brown in a hot pan (I used ground and it turned out fine)
- 1/2 tsp. cumin seeds - toasted until brown in a hot pan
- 1/2 tsp. black peppercorns
- 1/2 tsp. salt (I used half of this as I don’t like using a lot of salt)
- Fresh (all chopped roughly):
- 1 tsp. fresh ginger, skin removed
- 3 Tbsp. lemongrass, lower 1/3 only
- 1 tsp. kaffir lime peel (I used regular lime peel and it was fine)
- 2 Tbsp. fresh coriander (cilantro)
- 2 Tbsp. shallots
- 1 Tbsp. garlic
- 1 tsp. fish sauce (or shrimp paste - I am allergic to shrimp so I subbed the fish sauce)
- 1 tsp. fresh tumeric (I didn’t have this so I used ground)
- 15-20 small jalapenos/serrano chiles
- 1 cup sweet basil leaves
- Grind up the dried ingredients to a powder in a spice grinder.
- Add all ingredients to a food processor and grind until a paste forms.
- If needed, a water by the tablespoon until you get a paste.
- This recipe made about 8 tbsp. paste.
- It keeps in the fridge just like this for a week.
- If you fry it until cooked it will keep for months in the fridge in a jar.
NotesLast week I experimented with making Thai Green Curry paste from scratch. I did this because I recently bought a kaffir lime plan for my garden and they were selling fresh lemongrass at the farmers market last Sat. So it seemed appropriate. Here is the recipe from a book my sister gave me years ago from her trip to Thailand.
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