Thai Curry Paste

For the Thai curry paste, dry roast the whole cumin seeds, whole coriander seeds and peppercorns in a pan until the spices begin to smell fragrant. Then remove from heat and let cool.

Finely grind the cooled, toasted spices with the lemongrass in a food processor. Add the onion, chilies, garlic cloves, cilantro greens and shrimp paste and puree everything into a fine paste. Finally, fold in sesame oil.

This Thai curry paste can be used to marinate poultry, other meats and fish. Or use it in combination with coconut milk for curries and rice dishes.

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