泰式青咖喱醬Thai Green Curry Paste

Prep 30 min·Cook 3 min

1. 1You're here
   Step 1.

   Toast the coriander seeds and cumin in a dry pan over medium heat for 2 minutes until fragrant, then grind to a powder with the white pepper.

   1 tbsp Coriander seeds1 tsp Cumin seeds½ tsp White pepper

   2 minPan-fry
2. 2
   Step 2.

   Wrap the shrimp paste in a small foil parcel and toast it in the same pan for 1 minute each side.

   1 tsp Shrimp paste

   Pan-fry

   Wok-chan's tip鑊仔貼士

   Toasting takes off the raw, fishy edge. Open a window.
3. 3
   Step 3.

   Slice the lemongrass, galangal, lime leaves, coriander stalks, chillies, garlic and shallots as thinly as you can.

   3 stalks Lemongrass, tender lower part only20 g Galangal, peeled4 Makrut lime leaves, centre rib removed4 tbsp Coriander stalks and roots, chopped15 Green bird's eye chillies (plus 2 green finger chillies)6 cloves Garlic60 g Small Asian shallots (or 1 banana shallot)

   Knife work

   Wok-chan's tip鑊仔貼士

   Cutting across the fibres first is what makes a smooth paste, in a mortar or a blender.
4. 4
   Step 4.

   Pound the hardest things first: chillies with the salt, then lemongrass, galangal and lime leaves, then coriander, lime zest, garlic and shallots. Work each addition to a paste before the next.

   15 Green bird's eye chillies (plus 2 green finger chillies)1 tsp Salt3 stalks Lemongrass, tender lower part only20 g Galangal, peeled4 Makrut lime leaves, centre rib removed4 tbsp Coriander stalks and roots, chopped1 tsp Lime zest (finely grated)6 cloves Garlic60 g Small Asian shallots (or 1 banana shallot)

   Blend / purée

   Wok-chan's tip鑊仔貼士

   Using a blender or mini chopper instead? Add everything with the oil and 1–2 tbsp water and blitz, scraping down often, for 3–4 minutes.
5. 5
   Step 5.

   Pound in the ground spices and the shrimp paste until evenly mixed. The paste should be thick, green and fairly smooth. Makes about 8 tbsp, enough for two curries for 4.

   1 tbsp Coriander seeds1 tsp Cumin seeds½ tsp White pepper1 tsp Shrimp paste2 tbsp Cooking oil (if using a blender)

   Blend / purée