Green curry paste (vegetarian)

Videos are part of the paid Cooking Club (https://thaichefschool.com/thai-subscription-cooking-clubs/)

RECIPE:

Equipment

  • mortar & pestle or food processor

Materials

  • 1 tsp White peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 2 Green spur chilis, seeds removed and chopped
  • 1 Green bird’s eye chili, chopped (for spiciness)
  • 1 Stalk Lemongrass, finely chopped
  • 1 tbsp Galanga ginger, finely chopped
  • 1/2 tsp Kaffir lime rind (skin), finely chopped
  • 2 tbsp Shallots, finely chopped
  • 1 Clove Garlic, finely chopped
  • 1 tbsp Coriander root, finely chopped
  • 1/2 tsp Turmeric powder
  • 1 tsp Salt

Instructions

  • Roast cumin seeds, coriander seeds, and white peppercorns in dry wok until brown.
  • Place roasted seeds in a mortar and pound until powdered.
  • Add green spur chilis, bird’s eye chili, and salt into mortar and pound with the powdered seeds until a fine paste.
  • Add galanga ginger and lemongrass and smash to a fine paste.
  • Add coriander root, kaffir skin (peel) and continue to smash to a paste.
  • Add garlic and shallots and smash to a fine paste.
  • Add turmeric powder and mix well. Finished and ready to use.

ADDITIONAL LEARNING:
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IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.