Thai Curry PasteElena Duggan
- 5 Coriander Seeds
- 5 Cumin Seeds
- 5 White Peppercorns
- 6 green bird’s eye chilies
- 3 long green chilies
- 2 lemongrass stems
- 2 tbsp fresh galangal, chopped
- 10 Asian shallots
- 5 cloves of garlic
- 3 coriander roots
- 1 tsp fresh turmeric
- 6 kaffir lime leaves
- 1 tsp Shrimp paste
- 25g Stevia
- 1 lime, zest and juice of
- 50ml Coconut oil (as needed)
- Shrimp paste, salt or other salty product
- Wrap shrimp paste in alfoil.
- In a pan oven low heat, roast shrimp paste in the alfoil and seeds until fragrant.
- Break up the seeds in a mortar and pestle
- Place all dry ingredients into a high-powered food processor and blitz
- add in lime juice and coconut oil until desired consistency is achieved. Adjust seasoning if necessary.
- Reserve 150g for next step and freeze the rest in a sealed jar.
This recipe makes approximately 300 grams. Try this with our Thai Green Curry recipe!
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