This is a spicy but yummy curry paste that was demonstrated in my store by Scottish Chef “Alan Taylor” who specialised in flavors and sauces.
- 1 tbs shrimp paste
- 1 tbs coriander seeds
- 1 tsp cumin seeds
- 1 long stalk of lemongrass, sliced into rings
- 1″ piece of galangal, peeled (or ginger)
- 10 Thai basil leaves
- 2 x coriander roots
- 1 tbs black peppercorns
- zest and juice of 1 kaffir lime (or lime)
- 10 long green chillies
- 8 garlic cloves
- 3 shallots, peeled
- 2 tbs oil
- 2 tbs fish sauce
- 1 tsp salt
In a dry frypan on medium heat, toast the shrimp paste, coriander seeds and cumin seeds until fragrant, about 5 minutes. Set aside.
In your mortar and pestle, pound the lemongrass, ginger, Thai basil leaves, coriander roots, lime and peppercorns.
If your mortar and pestle is big enough add the rest of the ingredients, if not use your mini food processor to form a paste. Place in a sterilised jar.
You will use one and a half tablespoons of the paste per curry.
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