Homemade Green Curry Paste

Paste

2 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp white peppercorns

15 green Thai chilies (deseeded)

1 tsp salt

15 Thai basil leaves ~ julienned

1 stalk lemongrass ~ thinly sliced

1" galangal ~ finely chopped

2 tsp kaffir lime zest

2-3 cilantro roots ~ finely chopped

3 shallots ~ finely chopped

6 garlic ~ finely chopped

1 tsp fermented shrimp paste

Directions/Instructions:

1. Roasted the dry spiced and grind into a powder.  Set aside.
2. Add chilies and salt to the mortar and pound until smooth/fine paste.
3. Add the Tahi basil and pound until fine.  If at any point the mixture feels too wet, add the dry spices to absorb excess moisture.
4. Add lemongrass, galangal, kaffir lime zest, and cilantro roots.  Pound until a fine smooth paste.
5. Then add shrimp paste and pound to mix.

Note:

If using an electric device, a jug blender will be good, and add some coconut milk to blend into smooth paste but only suggest using it right away.

Substitute

Kaffir lime zest = Kaffir lime leaves

fermented shrimp paste = miso paste