A visitor of Brunette, Darrell, emailed me the recipe. Darrell, thank you so much for the recipe you posted. Thai green curry paste is easy to make and very tasty! It is a great complement to grill marinades, meat dishes as well as seafood, sauteed vegetables, pasta & rice sauces and soups.
Yields 360 ml 1 1/2 cups
1 tablespoon (15 ml) whole coriander
2 teaspoons (10 ml) cumin seed
2 teaspoons (10 ml) black peppercorns
4 garlic cloves
1 ounce (30 g) ginger or galangal
1/2 cup (120 ml) chopped shallots
2 jalapeno peppers, with seeds
2 lemongrass stalks
1/2 teaspoon (2.5 ml) red chile flakes
1 bunch cilantro
juice of 1 lime
1 tablespoon (15 ml) salt
1/2 cup (120 ml) peanut oil
Toast the coriander, cumin and peppercorns in a hot dry skillet until fragrant. Cool and grind into a fine powder.
Slice off the root ends and the top 2-thirds of the lemon grass stalks. Peel away the outer layer of the remaining bottom pieces and discard the trimmings. Roughly chop the lemongrass.
Combine all of the ingredients, including the ground spices, in a food processor. Pulse several times, and stop to scrape down the sides. Puree to a smooth paste. Transfer to a clean jar and refrigerate until ready to use.
Coconut milk can be added to make a sauce for vegetables. The paste can also be used sparingly to flavour soups.