🍲 Thai Green Curry Paste

Name: Thai Green Curry Paste
Ingredients: 16 green piri-piri chilli-peppers, chopped; 2 branches lemongrass, smashed; 3 cloves garlic, pressed; 3 scallions, chopped; 1 tablespoon grated ginger root; 1 tablespoon coriander seed; 1 tablespoon caraway seed; 4 whole cloves; 1 tablespoon nutmeg; 1 tablespoon trassi; 3 tablespoons oil

Thai · 11 ingredients · 4 steps

3–4 tablespoons paste1

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

16 green piri-piri chilli-peppers, chopped
2 branches lemongrass, smashed
3 cloves garlic, pressed
3 scallions, chopped
1 tablespoon grated ginger root
1 tablespoon coriander seed
1 tablespoon caraway seed
4 whole cloves
1 tablespoon nutmeg
1 tablespoon trassi
3 tablespoons oil

Method

Grind the green chilli peppers, garlic, lemongrass, and scallions in a mortar.
Add the remaining ingredients except for the oil, and keep grinding to a fluid paste.
Mix in the oil.
Store in an airtight container in the refrigerator for up to 1 month.

Where this came from. Adapted from Thai Green Curry Paste in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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