Vibrant Thai Green Curry Paste Recipe annamcphee

• 1/2 cup of Thai basil
• 1 Bunch of fresh coriander, leaves & stems.
• 5-10 green Thai chilies (adjust to own tastes)
• 3 shallots, sliced
• 4 cloves garlic, minced
• 5cm (2 inch) piece of ginger, peeled & grated
• 4 tbsp thinly sliced fresh lemongrass stalk
• 2.5cm (1inch) piece of galangal, peeled & grated
• 2 limes, zest & juice
• 2 tbsp coriander seeds
• 1/2 tbsp sliced kefir lime leaves
• 1/2 cup coconut milk (adjust for desired thickness of paste)
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 2 tbsp coconut oil
• 1 tbsp sesame oil
• Large pinch of Himalayan rock salt

1. Place the coriander seeds, cumin seeds and peppercorns into a small frying pan, and heat until toasted.
2. Grind spices, salt and pepper in mortar & pestle.
3. Slowly add ginger, galangal, garlic, lemongrass, kefir lime leaves, chilies and shallots, bit by bit and grind to a paste.
4. Add paste to blender, along with fresh coriander, basil, coconut oil, sesame oil and some of the coconut milk.
5. Blend & slowly add coconut milk until desired consistency is reached.
6. Use curry paste for any Thai green curry recipe.
7. Leftover paste can be stored in the fridge for up to a week, or frozen for up to a year.

basil, fresh coriander, chilies, shallots, garlic, ginger, stalk, galangal, coriander seeds, lime leaves, coconut milk, cumin seeds, black peppercorns, coconut oil, sesame oil, rock salt

Taken from www.chowhound.com/recipes/vibrant-thai-green-curry-paste-31154 (may not work)