Cookbook:Thai Green Curry Paste

| Curry | Thai recipes

Ingredients

 * 16 green piri-piri chilli-peppers, chopped
 * 2 branches lemongrass, smashed
 * 3 cloves garlic, pressed
 * 3 scallions, chopped
 * 1 tablespoon grated ginger root
 * 1 tablespoon coriander seed
 * 1 tablespoon caraway seed
 * 4 whole cloves
 * 1 tablespoon nutmeg
 * 1 tablespoon trassi
 * 3 tablespoons oil

Procedure

 * 1) Grind the green chilli peppers, garlic, lemongrass, and scallions in a mortar.
 * 2) Add the remaining ingredients except for the oil, and keep grinding to a fluid paste.
 * 3) Mix in the oil.
 * 4) Store in an airtight container in the refrigerator for up to 1 month.

Notes, tips, and variations

 * Alternatively, instead of using a mortar and pestle, you can add all ingredients to a food processor or blender and process until smooth. Thin with water or oil as necessary.