Green Curry Paste

	Green Curry Paste Thailand - Krueng gaeng kiow wahn
	Makes Effort: Sched: DoAhead:	7 oz *** 1-1/2 hr Total	This is the hottest of the Thai curry pastes and used with abandon in a number of famous dishes. A third cup of chopped Thai green chilis seem rather a lot to you? Well, yes, it is - we're not making baby food here! If you are overcome by the fumes, just step back for a minute and have a couple swigs of beer - it'll be a good batch! See Notes.

1
1
9
1
1
3
1/4
1/3
2
6
1
1

t
T

T
t

c
c
T
cl
t
t

Cumin Seeds
Coriander Seeds
Peppercorns, black
Galangal (1)
Kaffir Lime peel (2)
Lemon Grass stalk
Cilantro root (3)
Thai Chili fresh (4)
Shallots
Garlic
Shrimp Paste
Salt

All volume measures are after chopping small

Note-5

Separately dry fry CORIANDER and CUMIN until quite fragrant and darkening just slightly, then cool and grind in a spice mill along with Peppercorns. Do this first, because after the chilis your nose may not work well for awhile.
Slice GALANGAL very thin. Cut off skin and slice into fine threads, then slice the threads crosswise into tiny bits. Pound to thin flakes in the mortar. Pour out into a bowl separate from the spice mix.
Slice LIME PEEL into tiny bits and pound as with the Galangal. Add to the Galangal mix.
Remove tough outer leaves from LEMON GRASS, cut off hard root end and pound thoroughly with the smooth side of your kitchen mallet - then slice crosswise as thin as you can for about 4 to 5 inches from the root end. Pound to thin flakes in the mortar and add to the Galangal.
Chop CILANTRO ROOT (or stems) fine. Pound to thin flakes (and/or pulp) in the mortar, then add to the Galangal mix.
Slice CHILIS very thin. Put in a separate bowl.
Crush, slice and chop GARLIC fine. Slice SHALLOTS, very thin and chop fine. Pound both to a pulp in the mortar, then scrape into a bowl separate from the other three.
Run the Galangal mix in your mini-prep food processor (a blender will also work but is too noisy for my taste) until it's as fine as it's going to get.
Add Chilis and continue to process until finely blended. You may need to stop and scrape down the sides a few times.
Add Shallot mix and continue to process, but now it's going to be sticky so you definitely need to stop and scrape down the sides frequently.
Add Shrimp Paste, Salt and Spice mix and continue to process (scraping down the sides) until evenly mixed.
You should now have a rather dry but paste. Pack in an 8 oz jar. Stored tightly sealed in the refrigerator it will last for months.

NOTES:

Galangal: If you can't get it fresh, don't use dry - it has little flavor. Use fresh ginger instead - way different taste but better. For details see my Galangal page.
Kaffir Lime: if you don't have any use grated zest of a regular lime (no white). Not the same but better than nothing. For details see my Kaffir Lime page.
Cilantro Roots: These are difficult to get even in Southern California, so you may have to use stems - include no leaves.
Chilis: 1/3 cup makes a pretty fiery paste. 1/2 cup is positively incendiary and 1/4 cup still has some kick - use your own judgement. If you can't get Thai chilis, green de Arbols are a good substitute. Serranos can be used but the flavor will be a bit different. See my Chili Page for details.
Method: I have carefully developed the abpve sequence to get the best results with the least effort and mess. For best results you need a Thai granite mortar or similar with a heavy pestle. "Gourmet" and standard kitchen mortars are totally inadequate (for practically any use, actually). My granite mortar is 7-3/4 inches across with a 5-1/2 inch diameter bowl and a 3 pound pestle. If you don't have such a device you can get by with just the mini-prep processor or blender but the texture will be a little grainy.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch