GREEN CURRY PASTE

PREP + COOK TIME 25 MINUTES (+ STANDING) MAKES 1 CUP KEEPS 1 WEEK FREEZE 1 MONTH

Green curry pastes tend to be more aromatic and fresh tasting than red – both can be hot, but much depends on the individual recipe and the chillies. 2 teaspoons coriander seeds 2 teaspoons cumin seeds

10 fresh long green chillies,

chopped coarsely

10 fresh small green chillies,

chopped coarsely

1 teaspoon shrimp paste

1 clove garlic, quartered

4 green onions, chopped coarsely 1 stalk lemon grass (white part only),

chopped finely

1cm piece fresh galangal,

chopped finely

¼ cup coarsely chopped fresh

coriander root and stem mixture 1 tablespoon peanut oil

1 Place coriander seeds and cumin seeds in a small frying pan; stir continuously over medium heat for 1 minute or until fragrant. Using a mortar and pestle, finely grind the seeds.

2 Blend or process spices with chillies, shrimp paste, garlic, onion, lemon grass, galangal and coriander root and stem mixture for 1 minute or until mixture forms a paste. Add oil to paste; continue to blend until smooth. Spoon paste into a jar, cover with a thin layer of oil; seal and refrigerate.

USE THIS WITH

Green curries using chicken or fish.