Green Curry Paste

Ingrédients

Wet ingredients:

- 2 stalks lemongrass, finely sliced

- 6g galangal sliced

- 2g tumeric

- 44g shallots, peeled and sliced

- 18g garlic, peeled and sliced

- 10 Thai green peppers, finely sliced

- 15 Thai green chillies, finely sliced

- 1/2 tsp sea salt

_________________________________________________

Dried ingredients:

- 1-1/2 tsp coriander seeds

- 1 tbs cumin seeds

- 10 black peppers

Instructions

1. Roast the dried ingredients in a pan over low heat until fragrant.

2. For the best taste use pestle and mortar to grind the roasted ingredients to powder. However, nowadays a blender can also be used, which saves an enormous amount of time and effort. Remove the powder mix and put aside. (For cardamom need to peel and discard the shell after roasting)

Tip: For dried spices, such as coriander, cumin, black peppercorn, they should be roasted and fragrant. Then pound thoroughly before being combined with fresh produce.

3. Add the wet ingredients and salt that are quite hard first, such as lemongrass, galangal, turmeric, adding one at a time. They should be cut into small pieces to help them to be ground down more quickly

4. Add garlic last because it has high water content which makes it difficult to grind and can splash into the eye. Then add the ground dry ingredients powder mix to the paste.