Thai Green Curryg Paste
EASY
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½ tsp white peppercorn powder
• 1 stalk lemongrass, chopped
• ½ inch piece galangal, peeled and chopped
• ½ inch fresh turmeric, peeled (yellow ginger)
• 3 shallots, peeled and chopped
• 10-15 small green chillies
• 5 lime leaves
• 4 cloves garlic, peeled and chopped
• 2 tbsp roasted shrimp paste
• 1 bundle of cilantro
• 1 tbsp sea salt
1 Coarsely chop the garlic, shallots, galangal, lemongrass, chilies, and lime leaves into smaller pieces.
2 Use the blender to mix lemongrass, galangal, turmeric, shallots, garlic, green chillies, lime leaves, cilantro, shrimp paste and sea salt into a paste. Add some water so ingredients blend easier.
3 Add coriander powder, cumin powder and white peppercorn powder, mix well.
4 Transfer to a bowl or a jar. Paste can be stored in the fridge for 2 weeks.
5 Curry paste can be put in an ice tray to make small cubes for easy storage. It can be freezed for up to 3 months.