April 25, 2008, Newsletter Issue #201: Green Curry Paste
Tip of the Week
Make your own Thai Green curry paste; especially delicious in Green Coconut Shrimp Curry.
***STEP 1***
2 tablespoons coriander seed -- whole
1 teaspoon cumin seed -- whole
1 teaspoon peppercorns
***STEP 2***
15 green thai chiles -- fresh
1 cup lemon grass -- chopped
1/2 teaspoon shallot -- chopped
2 tablespoons galangal -- chopped
2 tablespoons coriander root -- chopped
1 teaspoon lime zest -- grated
***STEP 3***
4 teaspoons shrimp paste -- heated
2 teaspoons salt
1. Dry roast ingredients in step 1 and blend together in a spice grinder until fine.
2. In a food processor combine ingredients from Step 2 with ground spices and process until smooth. You may need to add a small amount of oil for this to process. Donīt use too much, this should be very very thick.
3. Place shrimp paste in a piece of tin foil and place in oven about 5 minutes to soften. Add heated shrimp paste and salt to puree mixture, process again to combine.
To store the excess curry paste just follow these simple steps.
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