Green curry paste is very versatile and can be used in soups, curries, stir-fries and marinades. It goes particularly well with chicken and prawns as well as green vegetables.
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 6 white peppercorns
- 1 teaspoon shrimp paste (see note) (belacan)
- 1/4 teaspoon ground turmeric
- 4 coriander roots, roughly chopped
- 2 lemongrass stems (pale part only), roughly chopped
- 1 tablespoon freshly grated galangal (see note) or ginger
- 1 long green chilli, roughly chopped
- 4 small green chillies, roughly chopped (or use 2 extra long green chillies)
- 4 kaffir lime leaves (see note), spine removed, roughly chopped
- 2 Asian red eschalots, roughly chopped
- 4 garlic cloves, roughly chopped
- Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder using a mortar and pestle.
- Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly. Cool, then add to mortar with remaining ingredients and pound with pestle until roughly crushed. Add 1 tablespoon water and use a stick blender (or transfer to a processor) to blend to a paste. Store in an airtight container in the fridge for up to 2 weeks.