Green Curry Paste
Curry paste changes colour according to the ingredients used to make it. This one is green, from cilantro, kaffir lime leaves, fresh and fragrant, lemongrass and chili. Use in the preparation of a green chicken curry or fish curry.
Ingredients
- 1 tbsp coriander seeds
- 2 cups (70 g) cilantro stems and leaves, coarsely chopped
- 3 kaffir lime leaves
- 2 green onions, cut into chunks
- 2 garlic cloves, roughly chopped
- 1/2 bird’s eye chili pepper, seeded and thinly sliced, or more to taste
- 2 tbsp fresh ginger, chopped
- 2 tbsp lemongrass, chopped
- 4 tsp (20 ml) fish sauce
- 2 tsp cane sugar or brown sugar
Instructions
- In a small skillet over medium heat, toast the coriander seeds until fragrant. Remove from the heat.
- With a mortar and pestle or in a coffee grinder, crush the coriander seeds into a powder.
- Using a small food processor, finely chop the remaining ingredients with the ground coriander.
- Transfer the curry paste into an airtight container. It will keep for 1 week in the refrigerator or for 3 months in the freezer.
Curry paste changes colour according to the ingredients used to make it. This one is green, from cilantro, kaffir lime leaves, fresh and fragrant, lemongrass and chili. Use in the preparation of a green chicken curry or fish curry.