Thai green curry paste

No curry powder in this one!

Contrary to popular belief, Thai green curry
(1) is not the same as korma
(2) is supposed to be the hottest of all the Thai curries

There must be something about those green chilli padis they use in Thailand - they are really HIAM!!!
The other thing that gives green curry i's jade-green colour and peculiar taste is the Thai basil leaves - it has a liquorice-like fragrance and flavour

The star of this show : green chilli padi, aka birds' eye chilli.

Hiam rating : not for wusses!

The hot ones are those that are yellowish-green, really small and are quite straight.

Don't get the ones that look like miniatures of the big green chillies (same colour & shape, only smaller)

Tekka market should have the real stuff.

I think these green chillies add bulk and colour. Hiam rating : suitable for wusses

Thai basil, coriander (use the root only) and kaffir lime (use the green part of the skin only)

Clockwise from top : salt, coriander powder (ketumbar), black peppercorns, cumin

From left : young lengjuas, lemongrass, turmericShallots, garlic and shrimp paste

Lightly toast the dried ingredients and grind to a find powder; mix in salt.

Grind dry and wet ingredients till a fine paste is formed.

Ta dah!

A tip : This curry paste will keep for a couple of months in the freezer. Store it in covered ice cube trays instead of a jar. Makes it easier to remove just what you need each time.