Don’t feel intimidated to make your own curry pastes. They are quick and fun to do and although the commercial variety are extremely cheap, homemade paste has a nicer flavor and you will know exactly what has gone into it. No mystery ingredients if you know what i mean. All you need is a mortar and pestle and a bit of muscle. You can play around with the ingredients a little (nothing is written in stone). Sometimes I add a Birdseye chili or two for some extra punch.
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| Prep Time | 45 minutes |
| Servings |
Curries
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Ingredients
- 1 lemon grass white part only
- 15 gm rock salt
- 15 gm cummin seeds approximately 3tbs
- 15 gm coriander seeds approximately 3tbs
- 5 garlic cloves peeled & chopped
- 2cm piece galangal or ginger peeled & chopped
- 2 red shallots peeled & chopped
- 5 long green chillies chopped with the seeds
- 3 or 4 coriander root thoroughly washed & thinly sliced
- 1 lime zest only
- 1/2 tsp shrimp paste
Ingredients
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Instructions
- Firstly toast the cummin & coriander seeds in a small pan for 3 or 4 minutes on a very low heat until the aroma is released. set aside.
- Remove the course outer layer of the lemon grass. Remove as much of the tip and base that you need leaving only the white section. Slice into fine discs.
- Using a mortar and pestle, grind the ingredients in the order they appear in the ingredient list until a paste develops . It will take 30 to 40 minutes depending on your stamina.
- Divide the paste into 4 to 6 heaped tbs portions ( quantity will vary depending on the size of your chilies). Refrigerate for a few days or Freeze for up to 3 months.
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