Cookbook:Thai Green Curry Paste

Cookbook | Ingredients | Recipes | Curry | Thai recipes

Ingredients

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

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/blender and process until smooth. Thin with water or oil as necessary.