Thai green curry paste
2 tsp, seeds
Fresh green chilli
6 whole, coarsely chopped
6 individual, large Asian variety
1 piece(s), white part only, coarsely chopped
1 cup(s), (1/2 bunch) stems and roots, coarsely chopped
1 tbs, 3cm piece, coarsely chopped
Kaffir lime leaves
6 individual, coarsely chopped
1 tbs, or canola variety
20 g, dried variety
- Heat a small frying pan over medium heat. Dry-fry coriander seeds for 3-5 minutes or until aromatic. Remove from heat.
- Process chilli, shallots, garlic, lemongrass, fresh coriander, ginger, cumin, lime leaves and coriander seeds in a food processor until finely chopped. Add fish sauce, oil, shrimp paste and lime juice. Process until almost smooth. Scrape down sides as needed.
- Spoon paste into an airtight jar. Refrigerate for up to 2 weeks. The paste can also be frozen for up to 3 months.