2 large handfuls coarsely chopped
coriander (cilantro) roots, stems and leaves
a few kaffir lime leaves
1 tbsp chopped garlic
2 tbsp sliced spring onions - scallions
6-8 green chili peppers, stems discarded,
chopped
1 tbsp galangal
1 tsp (Thai) shrimp paste
3 stalks lemon grass
2 tsp fish sauce
2 tbsp vegetable oil
2 tbsp Kaffir lime peel
Method :
Dry roast the
coriander and cumin and peppercorns in a heavy saucepan until fragrant.
Grind to a powder in a spice or coffee grinder. Transfer to a blender or
food processor. Add the coriander roots, stems and leaves, Kaffir lime
leaves, garlic, spring onions, chili peppers, galangal, shrimp paste,
lemon grass, fish sauce, vegetable oil and lime peel. Blend or process
into a smooth paste, adding a little water if necessary. This paste will
last for a few weeks if refrigerated. Simply spoon into a jar and cover
with a film of vegetable oil. Seal tightly and refrigerate until needed.
One of the
most popular curries from Thailand is the green curry. As in the cuisine
of South India, wet pastes form the basis of Thai curries. In most
cases, coconut milk is added to the paste to make the curry; water is
often added too.
