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Thai Green Curry Paste


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Member since 2010

Serves 2-3 | Prep Time 20 | Cook Time 5

Ingredients

Dried:

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.


Pairs Well With


Notes

Last 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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