Thai Green Curry Paste

Name: Thai Green Curry Paste
Yield: 2
Cuisine: Thai
Ingredients: 2 long green chillies; 3–4 small green Thai chillies; Pinch salt flakes; 6 slices peeled galangal, chopped; 2 strips kaffir lime peel; 1 stalk lemongrass; 6 cloves garlic, chopped (about 2 tablespoons/8 teaspoons); 1 red shallot, chopped (about 1½ tablespoons/6 teaspoons); 1 teaspoon chopped peeled turmeric; 2 coriander roots, scraped and chopped; 1 teaspoon gapi, toasted; ¾ teaspoon white peppercorns; ¼ teaspoon coriander seeds, toasted; ⅛ teaspoon cumin seeds, toasted

I’ve learned a thing or two about Thai cooking over the years from chef David Thompson. I’ve watched him cook for many hours and absorbed the mantra that the only way to ensure authentic Thai flavours is to make everything from scratch, especially curry pastes and coconut cream. This Thai green curry paste is based on a recipe David taught me (see video below). While he’d insist you make it on the day you intend to use it, I know it’ll keep refrigerated for a day or 2 in an airtight container with a piece of baking paper pressed against the surface. Older galangal is best for curry pastes as it has a stronger flavour. Another tip I learned from David is to slice the lemongrass trimmings and steep them in boiling water for a deliciously aromatic tea, which is also very good poured onto plants to keep insects away. Thai curries are versatile. Once you have a good curry paste as a base, you can add almost anything, including vegetables, chicken, seafood or beef.

Makes enough for 2 serves of curry

Ingredients

2 long green chillies
3–4 small green Thai chillies
Pinch salt flakes
6 slices peeled galangal, chopped
2 strips kaffir lime peel
1 stalk lemongrass
6 cloves garlic, chopped (about 2 tablespoons/8 teaspoons)
1 red shallot, chopped (about 1½ tablespoons/6 teaspoons)
1 teaspoon chopped peeled turmeric
2 coriander roots, scraped and chopped
1 teaspoon gapi, toasted
¾ teaspoon white peppercorns
¼ teaspoon coriander seeds, toasted
⅛ teaspoon cumin seeds, toasted

Method

Chop the long green chillies roughly, removing some of the seeds if you like (depending on how hot you want the end result).
Discard the stems of the small green chillies, leaving the bud end attached.
Using a mortar and pestle, pound the chillies together with a good pinch of salt to form a coarse paste.
Pound in the galangal.
Remove and discard the pith of the kaffir lime peel then finely chop the skin (you’ll need about 1 teaspoon chopped) and pound it into the paste.
Trim the base off the lemongrass and peel it well, discarding the coarse outer layers and top green section. Finely chop the white part then pound it into the paste.
Pound in the garlic, then the shallot and turmeric.
Pound in the coriander root then the gapi.
Pound in the peppercorns, coriander seeds and cumin seeds, and continue pounding until it all comes together into a smooth green curry paste.