When cooking foods that are not part of your original culture, it’s often easy to think that it’s something very difficult and complicated. I’ve loved the fragrant Thai green curry for a long time, but didn’t really know how to make it. Until I started making my own paste, and realized how easy it actually is.
6 small green chillies
1 onion
large piece root ginger
3 cloves of garlic
small bunch of coriander
2-3 stalks of fresh lemongrass
1 lime, juice and grated zest
8 kaffir lime leaves
1 tbsp coriander seeds
1 tsp ground cumin
1 tsp black peppercorns
2 tsp Thai fish sauce
1 tsp light soy sauce
2 tbsp olive oil
1. Break the whole spices with either a pestle and mortar or a spice mill.
2. Cut the stalks off the chillis, and chop roughly to smaller pieces.Peel and roughly chop the garlic, onion and ginger, and prepare the lime. Also chop the lemongrass into smaller pieces.
3. Put all ingredients in the food processor, and blitz until smooth paste.
4. The paste is now ready to be used.
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