vegan – vegetarian – gluten free
Takes approx 20 minutes
Makes 2 Cups of paste
There a couple of things wrong with the curry-in-a-can Thai pastes that you get in supermarkets nowadays; they are often full or nasty preservatives, it is extremely hard to find vegan or vegetarian products and, after all that, they never taste the same.
Solution? Make your own!
Yep, it may be a little bit more expensive and it might take a little more time but in return you will get a delicious paste that will rival any Thai restaurants’ – with the added satisfaction of knowing everything that went into it.
Go the extra mile and wow your dinner guests!
- 15 green chillies; seeded and chopped
- ½ cup shallots or brown onion; peeled and finely chopped)
- 12 cloves of garlic; peeled and chopped
- 4 tablespoon lemongrass; finely sliced
- 2 teaspoons galangal; chopped
- 4 teaspoons coriander root (root, white and green stalks included); chopped
- 2 teaspoons lime zest; chopped (approx 2 limes worth – save limes for curry)
- 2 teaspoons salt
- 20 white peppercorns; finely ground
- 2 tablespoons coriander seeds
- 1 teaspoons cumin seeds
- Combine coriander and cumin seeds in a frying pan and toast – until they start to smell delicious (should be approx 3 minutes)
- Grind these spices together with the peppercorns in a large mortar and pestle or spice grinder
- Add remaining ingredients and pound until you have a nice dark green and smooth paste!
- You can use a food processor to get the paste going at first – it can be a little intensive
- Ginger is not a substitute for galangal! It will dramatically alter the flavour so try hard to find it.
- Paste keeps for 2 – 3 weeks in old glass jar (tightly sealed)
- Freeze in ice cube trays for up to 6 months