Thai Green Curry Paste
Source and licence
"Thai Green Curry Paste" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Thai_Green_Curry_Paste, revision 4517570), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Thai_Green_Curry_Paste&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517570
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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.