This is a base paste that can be used in a whole host of curries, but in particular, it is the key ingredient for my Thai green curry on the following page. It is medium hot, but the chilli content can be lowered for a milder version or added to make it hotter, depending on your preference.
Ingredients
- 1 oz (25 g) of cumin seeds
- 2 oz (50 g) dried coriander
- 1 oz (25 g) of coriander seed
- 1 tsp of dried nutmeg
- Optional 10 mild shallots
- Handful of fresh basil leaves
- Handful of coriander leaves
- 1 tbsp of Thai fish sauce
- 75 mm (3”) of freshly grated ginger
- 10 medium sized green chillies
- 2 oz (50 g) of shrimp paste
- 5 lemongrass stalks, with outer leaves removed and then finely chopped
- lime juice
How to Make It
- Add the dried coriander, nutmeg and cumin seeds to a dry frying pan over a medium heat. Dry fry until the seeds start to colour and release their fragrant aromas. Now remove from the heat then grind with a blender or in a spice mill.
- Add the peeled shallots (if using) in a blender, then add the coriander leaf, chillies, lemongrass, shrimp paste, basil, lime juice, ground spices and Thai fish sauce. Now blend to a smooth paste.
- This paste is now ready to use, batch and store. It is worth making a large batch and to freeze the unused paste for up to 2 months. For convenience, place paste in ice cube trays. You can use it straight from the freezer. Succulent
