Cookbook:Thai Green Curry Paste

Thai Green Curry Paste
Category	Thai recipes
Yield	3–4 tablespoons paste
Difficulty

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Ingredients

• 16 green piri-piri chilli-peppers, chopped
• 2 branches lemongrass, smashed
• 3 cloves garlic, pressed
• 3 scallions, chopped
• 1 tablespoon grated ginger root
• 1 tablespoon coriander seed
• 1 tablespoon caraway seed
• 4 whole cloves
• 1 tablespoon nutmeg
• 1 tablespoon trassi
• 3 tablespoons oil

Procedure

1. Grind the green chilli peppers, garlic, lemongrass, and scallions in a mortar.
2. Add the remaining ingredients except for the oil, and keep grinding to a fluid paste.
3. Mix in the oil.
4. Store in an airtight container in the refrigerator for up to 1 month.

Notes, tips, and variations

• Alternatively, instead of using a mortar and pestle, you can add all ingredients to a food processor or blender and process until smooth. Thin with water or oil as necessary.