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Keep this curry paste in a jar in the refrigerator for up to 1 week. You’ll need approximately 3 roots (50g) of cilantro to get 1 cup of chopped cilantro.
Editor’s note:
As part of our archive repair project, this recipe has been updated to remove an offensive word for makrut lime.
Ingredients
1 teaspoon cumin seeds
1 tablespoon coriander seeds
3 long green chiles, roughly chopped
2 cloves garlic
30g galangal or ginger, peeled and chopped
6 makrut lime leaves, stems removed and shredded
2 stalks lemongrass, white part only, thinly sliced
1 cup chopped coriander (cilantro) leaves, stems and roots (see note)
1 tablespoon peanut or vegetable oil
1/2 teaspoon shrimp paste
1 tablespoon grated palm sugar or brown sugar
3 green onions (scallions), roughly chopped
Preparation
Step 1
Heat a small non-stick frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2–3 minutes or until fragrant and light golden.
Step 2
Place in a small food processor and process until ground.
Step 3
Add the chile, garlic, galangal, lime leaf, lemongrass, chopped cilantro, the oil, shrimp paste, sugar, and onion. Process into a paste, scraping down the sides of the bowl.
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.
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