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Green Curry Paste

Green Curry Paste

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Prep Time 40 minutes
Course Sauces

Equipment

  • Thai-style granite mortar and pestle

Ingredients
  

  • 2 grams coriander seed 1 tsp.
  • 2 grams white peppercorns 1 tsp.
  • 1/2 gram cumin seed 1/4 tsp
  • 22 grams thinly sliced fresh lemongrass, tender parts only 3 Tbsp.
  • 1 pinch salt
  • 15 grams peeled and thinly sliced galangal 1 Tbsp.
  • 7 grams cleaned and chopped cilantro roots (or stems) 1 Tbsp
  • 25 grams roughly chopped garlic 2 Tbsp.
  • 35 grams roughly chopped shallot 3 Tbsp.
  • 16 grams sliced green Thai bird chili 2 Tbsp.
  • 22 grams seeded and sliced serrano chili 2.5 Tbsp.
  • 3 grams sliced turmeric 1 tsp.
  • 10 grams Kapi (thai shrimp paste) 1 tsp.

Instructions
 

  • Pound the coriander seed, white pepper and cumin in the mortar and pestle to yield a powder.
    Ground Spices
  • Add the lemongrass and the pinch of salt. Pound until smooth. (The salt acts as an abrasive)
  • Add galangal and pound until smooth
    Pounding Galangal
  • Add cilantro roots and pound until smooth
  • Repeat with the rest of the ingredients, pounding ingredients one or two at a time in the order shown in the ingredients list. If the mortar gets too full, remove a portion of the paste once it is smooth and then combine everything at the end when everything is smooth.
    Pounding curry paste
  • Paste is finished when everything is relatively smooth.
  • Paste will keep for 3-4 days in the fridge.
    Green Curry Paste