Thai green curry paste

  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 3 long green chillies, roughly chopped
  • 2 cloves garlic
  • 30g galangal or ginger, peeled and chopped
  • 6 kaffir lime leaves, stems removed and shredded
  • 2 stalks lemongrass, white part only, thinly sliced
  • 1 cup chopped coriander (cilantro) leaves, stems and roots+
  • 1 tablespoon peanut or vegetable oil
  • ½ teaspoon shrimp paste
  • 1 tablespoon grated palm sugar or brown sugar
  • 3 green onions (scallions), roughly chopped
  1. Heat a small non-stick frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2–3 minutes or until fragrant and light golden.
  2. Place in a small food processor and process until ground.
  3. Add the chilli, garlic, galangal, lime leaf, lemongrass, chopped coriander, the oil, shrimp paste, sugar and onion.
  4. Process into a paste, scraping down the sides of the bowl. Makes 1 quantity

NOTE
+ You’ll need approximately 3 roots (50g) of coriander to get 1 cup of chopped coriander. 

TIP
Keep this curry paste in a jar in the refrigerator for up to 1 week.

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