Green Curry Paste Recipe

Thai Green Curry Paste Recipe

(Thai Recipe)

2 large green chilies, minced

8-12 bird's-eye chilies, green if possible, minced

3 shallots, peeled and minced

4 cloves garlic, peeled and minced

1 tablespoon minced galangal

2 teaspoons minced coriander root

2 teaspoons minced coriander stem

2 teaspoons dried shrimp paste

1 teaspoon freshly ground coriander

1 teaspoon salt

2 kaffir lime leaves, central rib discarded, chopped very finely

2 stems lemon grass, tender inner part of bottom 3 inch (8 cm) only, thinly sliced

1 teaspoon grated kaffir lime rind or lemon rind

1 tablespoon vegetable oil

Method:

Put all the ingredients except the oil in a spice grinder (you will probably need to do this in two batches) and process to a smooth paste, adding a little of the oil needed to keep the mixture turning.  If using the paste for some other recipe, transfer to an airtight container and refrigerate for up to 1 week.  Alternatively, store in small zip-lock bags in the freezer in two-tablespoon quantities for future use.