Name: Green curry paste
Ingredients: 1 tsp Koriander (ground); 0,5 tsp cumin (ground); 1 tsp white pepper seeds; 4-7 pcs green rawit pepper (chopped); 4 pcs green Spanish pepper (chopped); 1 tsp Zout; 1 tsp galanga (chopped (can be replaced by mint)); 1,5 tsp coriander root (chopped); 1 tlsp kafir lime shell (chopped); 2 stems Citroengras (thin slices); 4 cloves Knoflook; 1,5 pcs Sjalot (chopped); 1,5 tsp shrimp paste

Green curry paste

Print Recipe

Course Side dish

Cuisine Thailand

Servings ml

Ingredients

1 tsp Koriander ground
0,5 tsp cumin ground
1 tsp white pepper seeds
4-7 pcs green rawit pepper chopped
4 pcs green Spanish pepper chopped
1 tsp Zout
1 tsp galanga chopped (can be replaced by mint)
1,5 tsp coriander root chopped
1 tlsp kafir lime shell chopped
2 stems Citroengras thin slices
4 cloves Knoflook
1,5 pcs Sjalot chopped
1,5 tsp shrimp paste

Instructions

Roast the coriander and cumin in a small dry pan for about 1 minute over medium heat until they have a heavy scent and lightly roasted.
Put them in a mortar, add the peppercorns and mash them into fine powder. Put the mixture in a dish and set aside.
Mash the two types of pepper with the salt in the mortar. Gradually add the galanga, coriander root, kaffir lime peel, garlic, shallot and lemongrass, and mash a smooth mixture. Add the shrimp paste and the spice mixture, and keep stamping until you have a smooth, homogeneous mixture. Use the pasta immediately.
You can store in the refrigerator for 3 weeks in a sterilized jar. Freezing is also possible!

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Green curry paste