Instructions
-
1
Dry fry the coriander and cumin seeds for 3-4 minutes until aromatic - when you smell them they're done.
-
2
Place the coriander, cumin, pepercorns, chillies, lemongrass, shallots, garlic and coriander in a pestle and mortar and pound to a paste. Add the galangal and lime leaves, pound and finally add the fish sauce.
-
3
You will need 1 tablespoon of this paste for each two people when you make the curry. The paste can be refrigerated for up to 1 week and frozen for up to 1 month.
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp white peppercorns
- 30 large green chillies , deseeded and chopped
- 4 lemongrass stalks , deseeded and chopped
- 6 shallots , peeled and chopped
- 6 garlic cloves , peeled and chopped
- 1 Bunch coriander , bottom 5cm of the stalk only
- 3 tsp galangal or ginger
- 8 kaffir lime leaves
- 1 tbsp fish sauce
Makes 6 portions
Total time required 50 mins
- Preparation time: 45 mins
- Cooking time: 5 mins
Recipe published with kind permission from Beverley Glock.
www.splatcooking.net
www.splatcooking.net