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Milly's Summer Catalogue

Thai Green Curry Paste


INGREDIENTS

1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
6 white peppercorns
1 teaspoon shrimp paste
1/4 teaspoon ground tumeric
4 coriander roots, roughly chopped
2 lemongrass stems (pale part only), roughly chopped
1 tablespoon freshly grated ginger
3 long green chilli, roughly chopped
4 kaffir lime leaves, spine removed, roughly chopped
2 Asian red eschalots, roughly chopped
4 garlic cloves, roughly chopped

METHOD

1. Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder using a mortar and pestle.

2. Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly. Cool, then add to mortar with remaining ingredients and pound with pestle until roughly crushed. Add 1 tablespoon water and use a stick blender (or transfer to a processor) to blend to a paste. Store in an airtight container in the fridge for up to 2 weeks.