Cookbook:Thai Green Curry Paste
Cookbook | Ingredients | Recipes | Curry | Thai recipes
IngredientsEdit
For 3–4 tablespoons paste:
- 16 green piri-piri chilli-peppers, chopped
- 2 branches lemongrass, smashed
- 3 cloves garlic, pressed
- 3 scallions, chopped
- 1 tablespoon ginger root, grated
- 1 tablespoon coriander seed
- 1 tablespoon caraway seed
- 4 whole cloves
- 1 tablespoon nutmeg
- 1 tablespoon trassi
- 3 tablespoons oil
ProcedureEdit
- Grind the green chilli peppers, garlic, lemongrass, and scallions in a mortar.
- Add the remaining ingredients except for the oil, and keep grinding to a fluid paste.
- Mix in the oil.
- Store in an airtight container in the refrigerator for up to 1 month.
Notes, tips, and variationsEdit
- Alternatively, instead of using a mortar and pestle, you can add all ingredients to a food processor/blender and process until smooth. Thin with water or oil as necessary.