Thai Green Curry Paste Recipe by Chef Ian Kittichai
- Yield: 250 Grams
- Chicken, beef, white fish, prawns, shrimp, cuttlefish, shellfish, etc. all go well with green curry paste. For many meat- and seafood-based recipes, the potent flavors of ingredients like green chilies, garlic, galangal, lemongrass, and coriander root will provide a subtly green color and a wonderfully flavorful base.
Ingredients
Instructions
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Coriander seeds, cumin seeds, coarse sea salt, and white peppercorns should all be combined in a dry pan and cooked for two to three minutes over medium heat.
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Use a mortar and pestle to pound the spices into a fine powder, or combine them in a food processor.
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Add and finely grind the green bird's eye chilies, coriander roots, lemongrass, shallots, garlic, galangal, lime zest, and kaffir lime leaves.
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Place a portion of banana leaf around a package of shrimp paste, and roast the package in a frying pan for one minute on each side. Take the shrimp paste out of the package and place it aside. A section of banana leaf can be substituted with aluminum foil.
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Add the shrimp paste and blend it thoroughly
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Curry can be kept in the fridge for up to 5 days in an airtight container
Note
If you believe your curry is too spicy, add extra sugar; if you think it's not spicy enough, sauté some additional curry paste in some oil for a few seconds before adding it to the sauce.
