Keep this curry paste in a jar in the refrigerator for up to 1 week. You’ll need approximately 3 roots (50g) of cilantro to get 1 cup of chopped cilantro. 

　　

Ingredients

1 teaspoon cumin seeds

　　1 tablespoon coriander seeds

　　3 long green chiles, roughly chopped

　　2 cloves garlic

　　30g galangal or ginger, peeled and chopped

　　6 makrut lime leaves, stems removed and shredded

　　2 stalks lemongrass, white part only, thinly sliced

　　1 cup chopped coriander (cilantro) leaves, stems and roots (see note)

　　1 tablespoon peanut or vegetable oil

　　1/2 teaspoon shrimp paste

　　1 tablespoon grated palm sugar or brown sugar

　　3 green onions (scallions), roughly chopped

　　

Step 1

Heat a small non-stick frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2–3 minutes or until fragrant and light golden.

　　

Step 2

Place in a small food processor and process until ground.

　　

Step 3

Add the chile, garlic, galangal, lime leaf, lemongrass, chopped cilantro, the oil, shrimp paste, sugar, and onion. Process into a paste, scraping down the sides of the bowl.

　　Editor’s note: 

　　As part of our archive repair project, this recipe has been updated to remove an offensive word for makrut lime.

　　From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.