This recipe for an authentic Thai green curry paste is foolproof. Once made, you can freeze it for up to 2 months. Use your paste in this delicious chicken curry dish
Makes enough for 1 curry to serve 4
1. Dry-fry 1 teaspoon cumin seeds and 2 teaspoons coriander seeds in a small non-stick frying pan until aromatic.
Make double the quantity, and chill the rest for up to 1 week, or freeze it for up to 2 months.
2. Transfer the seeds to a food processor along with 1 teaspoon each shrimp paste and salt, 4 garlic cloves, fresh galangal, 1 tablespoon palm sugar, 1 lemongrass stalk, the green chillies, a bunch of fresh coriander (reserve the leaves for the curry), and whizz together to a paste.
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