Hello Everyone! I’ll keep this short and simple – and this time I won’t just say it and then go on a whole tangent, I actually mean it this time. I will go into detail when I get the chance to editing this part of my post… Perhaps, but I won’t make any promises. Long story short, I’m still at work and by the time I get home, I won’t be able to sit down a write like how I always write. I’m actually writing this post while taking a short break for my dinner. So… Let’s move on to the recipe now shall we? Apologies again for not preparing this post earlier *sad face*
Green curry paste is very versatile and can be used in soups, curries, stir-fries and marinades. It goes particularly well with chicken and prawns as well as green vegetables. Don’t forget to check out the original recipe over on Taste Australia.
PREP TIME 30 MINS | COOKING TIME 4 MINS | YEILDS 1/2 CUP
- 6 white peppercorns
- 4 coriander roots, roughly chopped
- 4 garlic cloves, roughly chopped
- 4 kaffir lime leaves, spine removed and roughly chopped
- 4 small green chilies, roughly chopped (or use 2 extra long green chilies)
- 2 Asian red eschalots, roughly chopped
- 2 lemongrass stems (pale part only), roughly chopped
- 1 long green chili, roughly chopped
- 1 tbsp freshly grated galangal (or ginger if not available)
- 1 tsp shrimp paste (belacan)
- 1/2 tsp coriander seeds
- 1/4 tsp cumin seeds
- 1/4 tsp ground turmeric
- Toast the coriander and cumin seeds together with the white peppercorns in a wok or pan over medium heat for 1-2 minutes until fragrant, making sure to shake the pan to prevent the seeds and peppercorns from burning.
- Once done, turn the heat off and set aside to slightly cool down. Once cool, grind the seeds and peppercorns to a fine powder using a mortar and pestle.
- Wrap the shrimp paste in a square of foil and dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly.
- Set aside to cool and then add to the mortar with the remaining ingredients and pound with pestle until roughly crushed.
- Add 1 tablespoon of water and use a stick blender (or transfer to a processor) to blend to a paste. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
– Ally xx