This curry paste is more famous than its progenitor with an alluring green color from the green chili and extra spices like coriander seed and cumin to boost aroma and remove gaminess in meats.
Easy
5 min
20 min
5 min
4 steps
12 Ingredients
Easy
4 steps
12 Ingredients
5 min
20 min
5 min
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Share This Recipe:
Directions
Make The Green Paste
Pound chilies with salt into a paste.
Gradually add each ingredient and pound into a paste before adding the next one: Galangal, lemongrass, garlic, shallot, turmeric, kaffir lime zest, and shrimp paste. Crush toasted coriander seed and cumin seed then combine with the chili paste.
Ready to serve.
Toast spices before cooking to make them more aromatic.
Green bird’s eye chili can be substituted with Thai green chili.