Green Curry Paste

Ingredients 

For the green curry paste

• 20 green bird’s eye chillies

• 2 large green chillies 

• 2 tsp coriander root (also called cilantro), finely chopped

• 1 tbsp kaffir lime zest 

• 2 tbsp galangal, finely sliced 

• 2 tbsp lemon grass, finely sliced

• 8 garlic cloves, peeled 

• 6 shallots, peeled 

• 2 tsp roasted cumin seeds, ground 

• 1 tsp roasted coriander seeds, ground 

• 1 tsp white pepper powder 

• 1 tsp shrimp paste 

• 20 sweet basil leaves

Method

In a mortar, pound the kaffir lime zest, coriander root, lemon grass, galangal, and both small and large green chillies together until coarsely blended.

Gradually add the remaining ingredients and continue pounding until the mixture forms a smooth paste. Add the sweet basil leaves for enhanced green colouring and pound until the paste is completely smooth. Set aside.

The paste can be used as the base for green chicken/veg curry, and can be stored in an airtight container for up to two weeks in the fridge, or one month in the freezer. For longer preservation, increase the amount of salt.

Bilkis Khan