Prep 10 mins
Cook 5 mins
This is a paste I like to make the day before I am making Thai food (which is quite often) I love Thai cuisine! Yield is between 3/4th cup to 1 cup.
- 10 -12 hot green chili peppers (small and hot)
- 1⁄2 onion, chopped
- 1 tablespoon garlic, chopped
- 1⁄2 inch ginger
- 2 stalks lemongrass (only the lower part and not the grass like leaves)
- 2 -3 lemon leaves (if you get kaffir lime leaves I am sure it is better but I make do)
- 1⁄2 teaspoon fresh lemon rind
- 4 tablespoons coriander leaves
- 3 tablespoons fresh spinach leaves (optional)
- 2 tablespoons fresh fenugreek leaves (optional)
- 1 tablespoon mint leaf (optional)
- 1⁄2 teaspoon salt
- 1 tablespoon vinegar
- 15 black peppercorns
- 1 tablespoon coriander seed
- 1 tablespoon cumin seed
- In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant.
- Do not allow to brown.
- Cool and grind with the rest of the ingredients in a blender.
- Store refrigerated for a week.
It was quite authentic, I should say... Next time I will reduce the kaffir lime leaves to 1. It is quite potent...Thanks for the recipe.
Excellent - now I don't have to buy my green curry paste! I had nearly all of the ingredients on hand - and it was very easy to whizz it all up together. Made for Tag a Green Thai Curry recipe Autumn 2007 in the Asian forum, and now I am armed to make some lovely green curry recipes. Thanks! FT:-)