Laotian Curry Paste
This is a very fragrant curry paste
Makes enough for: 1 batch curry paste
Ingredients
- 30 g galangal, roughly chopped
- 30 g fresh root ginger, roughly chopped
- 30 g fresh coriander, roughly chopped
- 30 mls water *
- 15 mls coriander seeds, lightly toasted
- 10 mls fish sauce
- 7.5 mls cumin seeds, lightly toasted
- 5 mls curry powder, lightly toasted **
- 4 green Thai chillies, seeded ***
- 3 dried Thai lime leaves, lightly toasted
- 3 garlic cloves, peeled
- 2.5 mls ground turmeric, lightly toasted
- 1 stalk lemongrass, outer leaves removed and roughly chopped
- 1 shallot, peeled and roughly chopped
Method
- Place all of the ingredients into a blender and blend until as fine as you want your curry paste
- Store in a sterilized glass jar and use as needed
Notes
* use more water if you want a finer paste.
** use up to 15mls for a stronger curry flavour.
*** use more or less, depending on the heat level you want for your curry. See this post on how I sterilize my glass jars.
** use up to 15mls for a stronger curry flavour.
*** use more or less, depending on the heat level you want for your curry. See this post on how I sterilize my glass jars.