Jungle curry paste

Jungle curry paste

By
From
New Thai Food
Makes
1 1/2 cups
Photographer
Jeremy Simons

Paste

Ingredients

Quantity Ingredient
1 red onion, chopped
5 garlic cloves, peeled
2 lemongrass stems, sliced, white part only
3 cm piece fresh turmeric, peeled
6 coriander roots, scraped and cleaned
2 tablespoons lesser galangal, chopped
1 kaffir lime, zested
1 tablespoon shrimp paste, roasted
6 long green chillies, seeded
10 green bird’s eye chillies

Spice mix

Quantity Ingredient
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon white peppercorns
1 tablespoon sea salt

Method

  1. To make the paste, pound the onion, garlic and lemongrass in a mortar and pestle to a uniform paste. Transfer to a food processor.
  2. Add the remaining paste ingredients to the mortar and pound to a uniform paste. Add to the food processor and blend everything together to a smooth paste.
  3. To make the spice mix, moisten the coriander and cumin seeds with cold water, then drain immediately. (This helps to cook them evenly all the way through without the outside burning.) Dry-roast the spices slowly in a small heavy-based saucepan or wok over a medium heat for 10 minutes – they need to be very fragrant when done. Set aside to cool.
  4. When cool, combine with the peppercorns and salt and grind in a spice or coffee grinder to a fine powder. Pass the powder through a fine-mesh sieve.
  5. Stir the sieved spice mix into the paste and mix well, then put in an airtight container. This paste keeps in a refrigerator for 4–6 days, or you can freeze it.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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