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Green Curry Paste
By : Saroj KeringMethod
- Dry roast coriander, cumin seeds and pepper on a griddle till warm.
- Dry grind with some salt till fine.
- Add all other ingredients, grind to a smooth paste.
- Add more salt if required.
- Pour into sterile, clean jar, with nonmetallic lid.
- Heat and cool oil.
- Pour over paste, stir gently with a wooden skewer.
- Close lid tight, refrigerate and store using as required.
Making time: 25 minutes
Makes: 2 cups paste approx.
Shelflife: 1 month approx.
Ingredients:
18-20 small hot green chillies, chopped
5-6 long milder green chillies chopped
3 stems lemon grass, 3" high chopped finely
10-12 spring onions, minus leaves, chopped
2" root ginger peeled and grated
8-10 cloves garlic, peeled, crushed
1/2 tsp. lemon rind or kaffir lime zest
8-10 stems of coriander plants, optional
1 tsp. coriander seeds
1 tsp. cumin seeds
10-12 white or black peppercorns
1-1/2 tsp. salt or more to taste
1 tsp. oil
18-20 small hot green chillies, chopped
5-6 long milder green chillies chopped
3 stems lemon grass, 3" high chopped finely
10-12 spring onions, minus leaves, chopped
2" root ginger peeled and grated
8-10 cloves garlic, peeled, crushed
1/2 tsp. lemon rind or kaffir lime zest
8-10 stems of coriander plants, optional
1 tsp. coriander seeds
1 tsp. cumin seeds
10-12 white or black peppercorns
1-1/2 tsp. salt or more to taste
1 tsp. oil
