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How To Make Thai Green Curry Paste From Scratch | Vegetarian Version | In English And Hindi
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RECIPE
INGREDIENTS
1 piece ginger, 1-inch, chopped
1 piece galangal, 1-inch, chopped
2 lemongrass stalks, peeled and finely chopped
5 kaffir lime leaves, sliced
5 green chillies, fresh, deseeded (if you don’t want it too spicy) and chopped
1 piece cinnamon, 1-inch
1⁄2 tablespoon cumin seeds (jeera)
1⁄2 tablespoon coriander seeds (sabut dhaniya)
8 cloves garlic, chopped
6 coriander roots, chopped
1 piece fresh turmeric, ¾-inch, chopped
1 teaspoon salt, or to taste
4 spring onions, chopped
COOKING METHOD
- Place a heavy griddle or wok on medium heat and toss in cinnamon. Roast till just starting to color and fragrant. Remove from heat and set aside. Repeat for coriander seeds and cumin seeds.
- Slide chopped ginger into a mortar and pound with the pestle. Add ingredients one by one, in the order listed above, pounding well to a paste between each addition. Finally add 2 tablespoons water and continue to pound to a smooth consistency of a thick wet paste.
- If using an electric wet grinder / blender, add all ingredients together and pulse to form a thick smooth paste. You might need to add more water to run the grinder smoothly but be careful, you do not want your green curry paste to become watery.
- Store in an air tight container in the refrigerator for 4 days or freeze and use as needed for 1 month.
- Place a heavy griddle or wok on medium heat and toss in cinnamon. Roast till just starting to color and fragrant. Remove from heat and set aside. Repeat for coriander seeds and cumin seeds.
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