Green curry paste
MAKES 1 CUP PREP AND COOK TIME 25 MINUTES
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 Spring onion, 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 and cumin seeds in a small frying pan; stir continuously over medium heat 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 mixture until the mixture forms a paste. Add oil; blend until smooth. Spoon paste into a sterilised jar; cover with a thin layer of oil. Seal and refrigerate. Suitable to freeze.