Green Curry Paste

From Sri Owen

Ingredients

• 2-4 green chillies, chopped
• 2 green capsicum, deseeded and chopped
• 6 shallots, chopped
• 3 cloves garlic, chopped
• 3 tablespoons roasted coriander seeds
• 2 teaspoons roasted cumin seeds
• 1 teaspoon shrimp paste
• 4 tablespoons chopped coriander leaves
• 2 teaspoon chopped coriander roots
• 1 stem lemon grass
• 1 teaspoon chopped fresh gallingal, or gallingal powder
• 4 tablespoons tamarind water
• 2 tablespoons groundnut oil, or vegetable oil
• 1 teaspoon salt
• 290ml cold water

Method

Process all ingredients except water in a food processor and process until smooth. Place in a saucepan and simmer for 5-8 minutes, stirring at times. Add the cold water and bring it to the boil and then simmer for 30-45 minutes. Use one tablespoon of curry paste per person. Paste can be made in advance and frozen in ice cube trays and then stored in the freezer in a plastic bag.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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