Green Curry Paste - Namphrik Gaeng Keau

You can substitute ginger for the galangal and Kra Chai if you cannot find these ingredients, and likewise coriander stems for the root. This keeps for about 3 months in a sterilised jar in the fridge.

• Ready In: 15 mins
• Yields: 1/3 cup

Ingredients

• 15  Thai green chili, fresh
• 1  teaspoon turmeric
• 2  tablespoons garlic, chopped
• 40  g galangal, chopped
• 1  tablespoon lemongrass, chopped
• 1  teaspoon  coriander root, chopped
• 1  teaspoon lime peel, chopped
• 3  tablespoons shallots, chopped
• 1  teaspoon ginger, lesser (Kra Chai)
• 1  teaspoon shrimp paste or 1  teaspoon salt

Directions

1. Put chillies, turmeric and garlic in a mortar & pestle (or electric grinder) and pound/grind well.
2. Add lemongrass, galangal, coriander, and lime; pound/grind well.
3. Add shallot, lesser ginger & shrimp paste - grind/pound until smooth and there are no major lumps.