Thai green curry paste

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 10
    fresh green chillies
  • half an onion, sliced
  • 4
    garlic cloves
  • 1
    stalk lemon grass, lower part of stem bruised and sliced
  • 4
    sprigs coriander, stems and leaves
  • 5
    ml
    peanut oil
  • 5
    ml
    grated lemon peel
  • 5
    ml
    shrimp paste, dry cooked for 4-5 minutes
  • 15
    ml
    coriander seeds
  • 10
    ml
    cumin seeds
  • 5
    ml
    salt
 

Method

 

Pound the first six ingredients in a mortar and pestle or food processor; gradually adding the oil.
Add the lemon peel and shrimp paste.
Dry roast cumin and coriander seeds and grind to a powder in mortar and pestle and add to the paste.
Use immediately or keep for three to four weeks in fridge.

 

Read more on: sauté  |  fruit
 

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