Green Curry Paste
INGREDIENTS
8-10 small green chillies, seeded
2 lemon grass stalks, white part only, thinly sliced
2.5 cm (1 in) piece of galangal, finely chopped
1 teaspoon very finely chopped makrut (kaffir) lime skin or makrut lime leaves
4-5 garlic cloves, finally chopped
3-4 Asian shallots, chopped
5-6 coriander (cilantro) roots, finely chopped
a handful of holy basil leaves, finely chopped
2 teaspoons shrimp paste
1 teaspoon ground coriander, dry-roasted
1 teaspoon ground cumin, dry-roasted
(makes 125 g/5 oz/1/2 cup)
- Using a pestle and mortar, pound the chillies, lemon grass, galangal and makrut lime skin or leaves into a paste. Add the garlic, shallots and coriander roots and pound together. Add the remaining ingredients one at a time and pound until the mixture forms a smooth paste.
- Alternatively, use a food processor or blender to grind or blend the ingredients into a paste. Add cooking oil, as needed, to assist the blending.
- Store the paste in an airtight jar for two weeks in the refridgerator or two months in a freezer.
For this recipe, I had an accomplice. Ms. Lynn Tan :) This was a really really fun recipe to make, I would definitely make it again. A few of our own tweaks to this recipe but besides that it was pretty much the same and it tasted...AWESOME (try picturing Barney Stinson saying this :P)
The adjustments made to this recipe is stated below:-
- Added 2 long green chillies
- Asian shallots were a bit expensive, instead we used french onions
- Did not use holy basil leaves or the ground coriander
- Also, added salt and pepper.
One thing that I would really recommend doing is using the pestle and mortar, not only because it brings out more of the flavours, it was also all so fun to use the pestle to bash bash all the ingredients together. And as Lynn says, this is a great workout for when you're pissed off with someone...just picture the person's face in the mortar and bash the crap out of it thus still having awesome paste for the end result :)
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