Green curry paste

Australian Women’s Weekly NZ - - CONTENTS -

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.

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