Craft your own green curry paste from scratch with this simple recipe. This staple of Thai cuisine is perfect for chicken, fish, curries or soups. Plus, you can freeze the surplus
1.Place all ingredients except peppercorns, coriander seeds and cumin seeds into a food processor and process to a coarse paste.
2.Place peppercorns, coriander seeds and cumin seeds in a mortar and pestle and crush (if you don’t have one, use the end of the rolling pin or a knife handle and a sturdy old mug to crush the spices).
3.Add crushed spices to processor and process to a fine paste.
Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.