Green curry paste

Course Side dish
Cuisine Thailand
Servings 120 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!
Tried this recipe?Let us know how it was!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.

Rating recept