Green Curry Paste
Ingredients
2 tsp coriander seeds
1 tsp cumin seeds
½ tsp white peppercorns
15 green Thai chilies
1 tsp salt
15 Thai basil leaves, finely julienned
3 Tbsp lemongrass, thinly sliced
1 Tbsp galangal, finely chopped
2 tsp kaffir lime zest, finely chopped (or sub lime zest)
2 tsp cilantro roots, finely chopped, or 2 Tbsp cilantro stems, finely chopped
3 Tbsp shallots, finely chopped
2 Tbsp garlic, finely chopped
1 tsp fermented shrimp paste (gapi)
Ingredients and Kitchen Tools I Use
Directions
For the Curry Paste
Toast coriander seeds by adding them to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic and slightly darkened, about 4 minutes. Cool on a plate. Repeat with the cumin seeds.
Using a mortar and pestle, grind toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove from mortar and set aside.
Cut at least 8 green Thai chilies in half horizontally and, with a paring knife, scrape off and discard the seeds and pith, then finely chop along with the remaining chilies. Note: The seeds and pith are removed from some of the chilies to tone down the heat, you can remove seeds from all of the green chilies if you wish to tone it down even more
Add chopped chilies and salt to a heavy-duty mortar and pestle; pound into a fine paste. If the mixture feels too wet at any point, add some of the ground spices to absorb the liquid.
Add basil leaves; pound into a fine paste.
Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
Add shallots, garlic, and any remaining ground spices; pound into a fine paste.
Add shrimp paste and pound to mix.