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Thai Green Curry Paste

Yield
3–4 tablespoons paste

Ingredients

  • 16 green piri-piri chilli-peppers, chopped
  • 2 branches lemongrass, smashed
  • 3 cloves garlic, pressed
  • 3 scallions, chopped
  • 1 tablespoon grated ginger root
  • 1 tablespoon coriander seed
  • 1 tablespoon caraway seed
  • 4 whole cloves
  • 1 tablespoon nutmeg
  • 1 tablespoon trassi
  • 3 tablespoons oil
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Method

  1. Grind the green chilli peppers, garlic, lemongrass, and scallions in a mortar.
  2. Add the remaining ingredients except for the oil, and keep grinding to a fluid paste.
  3. Mix in the oil.
  4. Store in an airtight container in the refrigerator for up to 1 month.

Notes

  • Alternatively, instead of using a mortar and pestle, you can add all ingredients to a food processor or blender and process until smooth. Thin with water or oil as necessary.

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