Recipe Submitted By:

Green Curry Paste

     

This David Thompson inspired Thai green curry paste is the best I have ever made. Try this with any meat of your liking, you will not be disappointed.

Ingredients

1 teaspoon coriander seeds
Generous 1/2 teaspoon cumin seeds
4 Thai cardamom pods or 2 green cardamom pods
10 white peppercorns
good pinch of grated nutmeg
20-30 small green bird's eye chilies (scuds) – about 1 tablespoon
1 long green chili, deseeded and roughly chopped – optional
Good pinch of salt
2 tablespoons chopped lemongrass
1 tablespoon chopped galangal
3 tablespoons chopped red shallots
2 tablespoons chopped garlic
1 teaspoon finely grated kaffir lime zest
2 teaspoons chopped turmeric
1 teaspoon cleaned and chopped coriander roots
1/2 teaspoon Thai shrimp paste (gapi)

Method

In a dry, heavy-based frying pan, separately roast the coriander, cumin and cardamom, shaking the pan to prevent the spices from scorching, until aromatic.

Husk the cardamom, then grind to a powder with the coriander, cumin, peppercorns and nutmeg, using an electric grinder or a pestle and mortar.

Using a pestle and mortar, pound the chillies with the salt, then add the remaining ingredients in the order they are listed, reducing each one to a fine paste before adding the next.

Alternatively, puree the ingredients in an electric blender. It will probably be necessary to add a little water to aid the blending, but try not to add more than necessary, as this will dilute the paste and alter the taste of the curry.

Halfway through, turn the machine off and scrape down the sides of the bowl with a spatula, then turn it back on and whiz the paste until it is completely pureed.

Finally, stir in the ground spices.

Try it with a green curry beef recipe here

Copyright 2010 Ultimatefoodies.com