Green curry paste

Green curry paste

By
From
The Produce Companion
Makes
375 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons white peppercorns
1 onion, roughly chopped
4cm piece of ginger, roughly chopped
4 garlic cloves, roughly chopped
10 long green chillies, seeded if desired, roughly chopped
2 lemongrass stalks, sliced, white part only
6 coriander roots, with stems and leaves attached, well washed and chopped
4 kaffir lime leaves, shredded
2 tablespoons vegetable oil

Method

  1. Toast the coriander seeds, cumin seeds and peppercorns in a dry frying pan for 1–2 minutes, until fragrant.
  2. Combine the remaining ingredients with the spices in a food processor. Process to a smooth paste.
  3. Spoon into a jar and store in the refrigerator for up to 1 week. Alternatively, spoon into an ice-cube tray and freeze overnight, then transfer the cubes to a zip-lock bag and store in the freezer for up to 3 months. When ready to use, place the required number of cubes in a bowl and defrost in the refrigerator.

Cook’s note

  • Using long green chillies rather than small fiery ones gives you a milder curry paste. However, if you’re feeling brave, turn up the heat by using some or all small, hot green chillies. This recipe can also be used to make red curry paste – simply use red chillies instead of green.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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