1/2 tsp coriander seeds
1 tspvcumin seeds
1/2 tsp whole black peppercorns
3 small green chilies
1 green bell pepper(stems and seeds removed // chopped)
15 g garlic, peeled
2 stalks lemongrass (tips trimmed, halved, + chopped)
6 g fresh sliced ginger or galangal
6 stalks spring onions
1 tsp ground turmeric
1/2 tsp sea salt (plus more to taste)
1 medium lime, zested and juiced
2 tbsp rapeseed oil
1 tbsp maple syrup
Add coriander, cumin seeds, and black peppercorns to a small dry frying pan and toast over medium-low heat for 4-5 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in color. Be careful not to burn!
Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don’t have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
To a food processor (or blender with a narrow base), add green chilies, bell pepper, garlic, lemongrass, ginger, spring onions coriander, cumin, black pepper, turmeric, sea salt lime zest + juice, oil and maple syrup. Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time! It's fine.
Taste and adjust flavour as needed, adding more lime zest or juice for acidity, salt for saltiness, chillies for heat, maple syrup for sweetness, oil for creaminess, garlic for zing, ginger for brightness.
Store the curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to a freezer-safe bag up to 1 month.
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