Green curry paste is the hottest type you can make, but you can reduce the number of chile peppers or remove the seeds. Green curry paste is good with fish and seafood, chicken, and vegetables.
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp shrimp paste (kapi)
- 2 tsp chopped galangal, or 1 tsp dried
- 2 tsp chopped fingerroot (krachai), or 1 tsp dried
- 2 lemongrass stalks, lower third only, chopped
- 1 tsp grated makrut lime peel
- 4 shallots, chopped
- 3 garlic cloves, chopped
- 1 tsp ground black pepper
- 1⁄2 tsp grated nutmeg
- small bunch of cilantro—leaves, young stems, and roots, chopped
- 1⁄4 cup chopped fresh Thai basil leaves
- 15 small hot green chile peppers, chopped
Directions: Dry roast the coriander and cumin seeds till they darken; cool, then grind. Dry roast the shrimp paste, wrapped tightly in foil, for 1–2 minutes on both sides. Let cool. Combine all the ingredients and blend in a food processor or with a mortar and pestle till you’ve a smooth paste.