How To Make Thai Curry Paste


Step 1Peel and roughly chop the shallots, garlic, ginger and turmeric root. Zest and juice the lime. Remove the outer woody lemongrass stalk, 1-2 layers as needed - only use the soft bulb inside. (Note: You can find fresh turmeric root in Asian grocery stores or on Amazon.)

Step 2Place the coriander seeds, peppercorns and cumin seeds in a hot pan and dry-roast briefly for just 30-60 seconds. Cut the stems off the chilies and remove the seeds (or keep some if you prefer your curry paste extra hot).

Step 3Place all the ingredients in a food processor or blender and process until smooth.

Step 4Place the paste in a jar and store in the fridge for up to a week.

Step 5Freeze any remaining curry paste in an ice-cube tray for up to 3 months.