Recipe: Homemade Thai Green and Red Curry Pastes

THAI GREEN CURRY PASTE

2 long green chillies, chopped
10 small green chillies, chopped
1 tbsp chopped lemongrass
3 small shallots, chopped
2 tbsp garlic, chopped
2.5cm/1-inch piece galangal (Thai ginger), chopped
3 coriander roots or leaves, chopped
1 tsp ground coriander seeds
1 tsp ground cumin
good pinch of ground white pepper
2 kaffir lime leaves, chopped
1 tsp shrimp paste

Put all ingredients in a food processor and blend together (or use a mortar and pestle).

To store:
Chill in a lidded glass container for up to 3 weeks or freeze for up to 3 months.

Makes about 6 tbsp

THAI RED CURRY PASTE
Makes about 4 tbsp

6 to 8 long red chillies, seeded and chopped
1 tsp coriander seeds
1/2 tsp cumin seed
2 tsp chopped garlic
2 lemongrass stalks, finely chopped
3 chopped coriander roots
1 tsp finely chopped lime leaves
2.5cm/lin piece galangal (thai ginger), chopped
2 tsp shrimp paste
1 tsp salt

Put all ingredients in a food processor and blend together (or use a mortar and pestle).

To store:
Chill in a lidded glass container for up to 3 weeks or freeze for up to 3 months.

Source: BBC Good Food, May 2000