- For making any curry paste then using a mortar and pestle is essential as this will enable to extract all of the oils from the spices used. If time is an issue however, then you can also use a food processor, although, the paste itself is will not be as good as if pounded. Let’s begin with toasting the spices, in a small pan place onto a high heat then add 1 tsp cumin, 1 tsp coriander seed and 1/2 tsp white peppercorns. Toast the spices for 60 seconds or until toasted and fragrant. Set these to one side for now then peel and roughly slice 4 small shallots, finely slice 2 lemongrass, peel and crush 5 garlic cloves and finely slice 10g of galangal.
To make curry paste vegan friendly then simply remove the shrimp paste and either replace with a touch of vegan fish sauce or just leave it out. Thai green curry paste are most effective when used with coconut milk to enrich the paste. This curry paste is also best as fresh as possible with quick cook times for maximum flavour.