Homemade Thai green curry paste

Prep: 15 mins
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Glorious green curry paste (Kruang Kaeng Keaw Waan).

By Food24 April 22 2015
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Ingredients (13)

10 g green chilli — chopped
10 g fresh coriander — chopped
7.5 ml fresh ginger — grated
7.5 ml lemon — zest only
15 ml lemon juice
4 garlic — cloves, grated
40 g spring onions — sliced
5 ml salt
5 ml cumin — toasted, ground
2.5 ml coriander — seeds, toasted, ground
2.5 ml white pepper
10 fresh basil
2.5 ml shrimp paste
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Pound all the ingredients in a pestle and mortar to fine paste or use your stick blender.

The paste can be kept in an airtight container for two weeks in the refrigerator or one month in the freezer. If you would like to preserve it longer, add extra salt as this is a traditional Thai way of preserving food.

Makes 85 grams.

The traditional recipe requires galangal, shallots and lime zest but
have been replaced with ginger, spring onions and lemon zest.

For a vegetarian version, omit the shrimp paste.

Recipe reprinted with permission of Life is a Zoo Biscuit. To see more recipes, please click here.

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