Cookbook:Thai Green Curry Paste
| Thai Green Curry Paste | |
|---|---|
| Category | Thai recipes |
| Yield | 3–4 tablespoons paste |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Curry | Thai recipes
Ingredients
[edit | edit source]- 16 green piri-piri chilli-peppers, chopped
- 2 branches lemongrass, smashed
- 3 cloves garlic, pressed
- 3 scallions, chopped
- 1 tablespoon grated ginger root
- 1 tablespoon coriander seed
- 1 tablespoon caraway seed
- 4 whole cloves
- 1 tablespoon nutmeg
- 1 tablespoon trassi
- 3 tablespoons oil
Procedure
[edit | edit source]- Grind the green chilli peppers, garlic, lemongrass, and scallions in a mortar.
- Add the remaining ingredients except for the oil, and keep grinding to a fluid paste.
- Mix in the oil.
- Store in an airtight container in the refrigerator for up to 1 month.
Notes, tips, and variations
[edit | edit source]- Alternatively, instead of using a mortar and pestle, you can add all ingredients to a food processor or blender and process until smooth. Thin with water or oil as necessary.