Thai Green Curry Paste
[others]
Preparation Time: 10 minutes.
Cooking time: n/a.
Unique Equipment: Food processor, pestle and mortar.
Heat a heavy bottomed skillet over medium heat. Dry fry the coriander seeds until they darken a shade, about 2 to 3 minutes. Remove them to your pestle and mortar and then do the same for the cumin seeds. The cumin seeds will only need 1 to 2 minutes.
Posted February 12, 2003
[others]
This curry paste is a base ingredient in a lot of thai recipes, for example...mussels thai style.
Feeds: n/a..Preparation Time: 10 minutes.
Cooking time: n/a.
Unique Equipment: Food processor, pestle and mortar.
Shopping List
- Lemongrass, 3 stalks.
- Cilantro roots, or leaves if the grocery store's removed the roots already, 1/4 cup.
- Shallots, 1/4 cup.
- Garlic, 8 to 12 cloves.
- Ginger, or galanga if you can get it fresh, 2" piece.
- Lime, 1 ,use wild limes if you can get them, if not domestic.
- Coriander seeds, 1 tbsp.
- Cumin seeds, 1 tbsp.
- Black peppercorns, 6 to 8.
- Salt.
Meez
- Coriander seeds.
- Cumin seeds.
- Black peppercorns.
- Chilies - Stem and roughly chop.
- Lemongrass - Trim and roughly chop.
- Cilantro roots - Roughly chop.
- Shallots - Roughly chop.
- Garlic - Roughly chop.
- Ginger - Peel and roughly chop.
- Lime- Grate off about 1 tsp of the peel.
- Salt.
In The Kitchen
Heat a heavy bottomed skillet over medium heat. Dry fry the coriander seeds until they darken a shade, about 2 to 3 minutes. Remove them to your pestle and mortar and then do the same for the cumin seeds. The cumin seeds will only need 1 to 2 minutes.
Grind the cumin seeds, coriander seeds, and the black peppercorns in the pestle and mortar. Combine all of the ingredients in the food processor and blend to a paste.
Posted February 12, 2003