Green Curry Paste

Nothing compares to a homemade curry paste: I promise it’s worth the hassle!
This recipe is for 5 or 6 curries. The amounts are based around a bunch of coriander with roots, to minimize waste, it can be frozen and it lasts for about 5 months in the freezer.
For now it based on volume of the ingredients finally chopped, but soon it will be updated with exact quantities.

Ingredients

  • 6 Tablespoons of Birds Eye Chillies de-seeded (about 120gr whole)
  • 2 Tablespoons of chopped Galagan
  • 4 Tablespoons of chopped Lemongrass
  • 1 Tablespoons of chopped Kaffir Lime Zest (about half a lime)
  • 2 Teaspoon f chopped Tumeric
  • 6 tablespoon of chopped Asian Shallots (about 240 grams unpeeled)
  • 4 Tablespoons of Garlic
  • 2 Teaspoon of Shrimp Paste
  • ¼ Teaspoon of Ground White Pepper
  • 1 Teaspoon of Ground Coriander Seeds
  • ½ Teaspoon of Cumin Seeds

Directions


  1. Chop all the ingredients
  2. Put them in a blender (blender works much better than food processors, but still it’n not an easy job)
  3. Blend them !
  4. Note to self: “Never ever use the same blender to make JLube”

One Comment

  1. You are right it is worth doing the curry paste: It produced the best green curry I had west of the Siam River !!!