Thai Green Curry Paste

Name: Thai Green Curry Paste
Ingredients: 15 -20 fresh small thai green chili peppers; 4 stalks fresh lemongrass, coarsely chopped; 3 shallots, thinly sliced; 1 garlic clove; 1 tablespoon coarsely chopped ginger (Thai ginger, kha, greater ginger); 1 tablespoon coarsely chopped ginger (kra-chai, lesser ginger); 5 kaffir lime leaves, chopped; 12 teaspoon chopped kaffir lime rind (can use regular or key lime rind); 12 teaspoon ground coriander; 12 teaspoon ground caraway seed; 12-1 tablespoon fish sauce or 1 teaspoon salt; 1 tablespoon sugar (we use brown); 14 teaspoon shrimp paste (optional); 2 tablespoons oil

14 ingredients

7 steps

Ingredients

15 -20 fresh small thai green chili peppers
4 stalks fresh lemongrass, coarsely chopped
3 shallots, thinly sliced
1 garlic clove
1 tablespoon coarsely chopped ginger (Thai ginger, kha, greater ginger)
1 tablespoon coarsely chopped ginger (kra-chai, lesser ginger)
5 kaffir lime leaves, chopped
12 teaspoon chopped kaffir lime rind (can use regular or key lime rind)
12 teaspoon ground coriander
12 teaspoon ground caraway seed
12-1 tablespoon fish sauce or 1 teaspoon salt
1 tablespoon sugar (we use brown)
14 teaspoon shrimp paste (optional)
2 tablespoons oil

Directions

1

Combine all the ingredients in a food processor and process until smooth.
2

If a mortar and pestle is used, then add oil after all the other ingredients are ground.
3

Refrigerate in a glass container.
4

Paste keeps well for several months.
5

We have also found the paste freezes well, and keep for several years, in vacuum sealed bags.
6

Put the paste into the bag, let it chill a little in the fridge and then seal the bag.
7

When we need it, we pop the bag briefly in the microwave or let it sit on the counter for a few minutes, open the bag, chop out the amount we need and reseal the bag.