Thai Green Curry Paste

My hubby's friend keeps saying his Thai Green Curry Chicken is the best but my hubby doesn't think so.  He has been reminding me to find an authentic Thai Green Curry recipe.  By chance, I came across this spicy mixture from Spicy Foodie and gave it a go cos' I happened to have all the ingredients needed in my humble kitchen.

Here are the ingredients that have to be blended till fine then combine with the powdered ingredients.  This fried paste keeps well refrigerated for 1-2 weeks and in the freezer for 2 months.

BTW,  I didn't get to cook the Thai Green Curry Chicken [see next post] with this paste cos' my hubby took it to his seniors' club house.  He cooked the curry there and brought home just a little for me to try and it was good.   So I made another batch [half portion] as I only wanted to about 700-800 gm chicken. 

Ingredients for Paste [slight modifications]

Ingredients A -

3 lemon grass [white part only]

1 inch piece ginger

1 tsp black peppercorns [about 70]

4 large green chillies

10 small Thai green chillies

4-5 cloves garlic

10-12 shallots

2 tsp grated lime zest [kaffir lime - better choice]

2-3 stalks fresh coriander with roots

Ingredients B -

1 tsp salt

2 tsp coriander powder

1 tsp cumin powder

1 tsp tumeric powder

2 tsp fish sauce

1 tbsp oil

1. Blend ingredients A in a blender until fine.
2. Mix with rest of ingredients B into a paste.
3. Scoop into a container, cover and refrigerate until required.[*]
4. This quantity is enough to cook 1.2 -1.5 kg of chicken meat.

[*] Fry paste with about 100 ml oil until oil separates then store if not using it within a week.

Note:

When cooking Thai Green Curry, adding some basil leaves and kaffir lime leaves will make the curry more fragrant.  The curry tasted more flavourful the next day.  Add more small Thai green chillies for a more spicy version.

This post is linked to the event,  Little Thumbs Up [June 2013 - Curry powder and paste] organised by Zoe [Bake for Happy Kids] and Mui Mui [My Little Favourite DIY] and hosted by Miss B of Everybody Eats Well in Flanders.

I'm submitting this post to Asian Food Fest - November 2013  
hosted by Lena of Frozen Wings