Green Curry Paste

RECIPE:

Equipment

• Wok or skillet

Materials

• 1 tsp White peppercorns
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1 Stalk Lemongrass
• 2 Green spur chilis, seeds removed and chopped
• 1 Green bird’s eye chili, chopped (adds spiciness)
• 1 tbsp Galanga ginger, finely chopped
• 2 tbsp Shallots, finely chopped
• 1/2 tsp Kaffir lime rind (skin), finely chopped
• 1 clove Garlic, finely chopped
• 1 tbsp Coriander root, finely chopped
• 1/2 tsp Turmeric powder
• 1 tsp Salt
• 1/2 tsp Shrimp paste

Instructions

• Roast cumin seeds, coriander seeds, and white peppercorn seeds in dry wok until brown.
• Placed roasted seeds in a mortar and pound until powdered.
• Add green spur chilis, green bird’s eye chili, and salt into mortar and pound with the powdered seeds until a fine paste.
• Add galanga and lemongrass and smash to a fine paste.
• Add coriander root, kaffir skin (peel) and continue to smash to a paste.
• Add garlic and shallots and smash to a fine paste.
• Add turmeric powder and mix well.
• Add shrimp paste and mix well. Finished and ready for use.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.