An important component of Thai food. Used in making green curry, as well as some fried rice. Always stir fry the curry paste before adding the meat, rice or vegetables. Frying takes some of the edge off the paste, as well as enhancing the flavor.

If you can't get green curry paste at the shops, you can make some yourself in a food processor. See you local Thai cookbook, or use the following. The recipe is for a large amount; split it up into plastic bags, placing 2-3 tablespoons in each, and freeze the bags.

  • 1 Tbsp. coriander seeds
  • 2 tsp. cumin seeds
  • black peppercorns
  • fish sauce OR grilled shrimp paste OR anchovy paste
  • 7-10 green chillis
  • ginger (about 1/5 of a root)
  • 10 large cloves garlic
  • 1/2 bunch coriander leaves (about half a tightly-packed cup)
  • grated lemon peel (all the peel off a lemon)
  • lemon grass
  • salt
Grind all ingredients together. Add some oil if paste starts to separate.