How to make Green Curry Paste

Takes 30 minutes | Serves 8 |

Ingredients

2 tsp coriander seeds
1 tsp cumin seeds
0.5 tsp white peppercorns
15 count green Thai chilies
1 tsp salt
15 count Thai basil leaves
45 g lemongrass
14 g galangal
4 g kaffir lime zest
4 g cilantro roots
45 g shallots
30 g garlic
5 g fermented shrimp paste

Steps

Toasting Spices

• Toast coriander seeds by adding them to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic and slightly darkened, about 4 minutes. Cool on a plate. Repeat with the cumin seeds.

Grinding Spices

• Using a mortar and pestle, grind toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove from mortar and set aside.

Preparing Chilies

• Cut at least 8 green Thai chilies in half horizontally and, with a paring knife, scrape off and discard the seeds and pith, then finely chop along with the remaining chilies.

Forming Paste

• Add chopped chilies and salt to a heavy-duty mortar and pestle; pound into a fine paste. If the mixture feels too wet at any point, add some of the ground spices to absorb the liquid.
• Add basil leaves; pound into a fine paste.
• Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
• Add shallots, garlic, and any remaining ground spices; pound into a fine paste.
• Add shrimp paste and pound to mix.