GREEN CURRY PASTE

Green curry paste image

John Torode shares his secret to making a fragrant Thai curry - use this strong and aromatic homemade paste as a base

Provided by John Torode

Time 20m

Yield Makes 750g/1lb 10oz

Number Of Ingredients 13

Ingredients

50g coriander seed
25g cumin seed
1 whole blade mace
1 tsp freshly grated nutmeg
9 garlic cloves , chopped
9 shallots , chopped
about 15 coriander roots, chopped, plus a handful of coriander leaves
19 green chillies , deseeded and chopped
250g galangal , chopped
5 lemongrass stalks, outer leaves removed, inner stalk chopped
5 lime leaves , stalks removed and leaves chopped
100g shrimp paste
handful basil leaves

Steps:

Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.
Put the garlic in a blender or pound using a pestle and mortar, then add the shallots, coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves, shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth paste.

Nutrition Facts : Calories 18 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 1.2 milligram of sodium