Thai Green Curry Paste

The paste is fried in split coconut cream until the oil is expressed to release the aromas in the paste. Once the curry paste is cooked, coconut milk and the remaining ingredients are added along with a pinch of palm sugar and fish sauce. Garnish with Thai basil and fresh kaffir lime leaves.

Ingredients

4 long fresh green chillies, coarsely chopped

¼ cup coarsely chopped fresh coriander roots and stems

2 teaspoons finely chopped fresh galangal

3 purple (Asian) eschalots, coarsely chopped

1 garlic clove, coarsely chopped

1 stem lemon grass, pale section only, coarsely chopped

1 tsp finely grated lime rind

1 tsp shrimp paste

½ tsp ground coriander

½ tsp freshly ground black pepper

½ tsp ground cumin

½ tsp ground turmeric

¼ tsp ground nutmeg

¼ tsp salt

Method

Place the chilli, fresh coriander, galangal, eschalot, garlic, lemon grass, lime rind, shrimp paste, ground coriander, pepper, cumin, turmeric, nutmeg and salt in the bowl of a food processor and process until finely chopped and well combined.

Note: The chillies in this recipe have not been deseeded, resulting in a very hot curry. For a medium-hot curry, remove half the seeds. For a mild curry, remove the seeds and the membrane.