Thai Green Curry Paste

This doesn't have a lot of heat. I use it for 3-4 days afterwards and for everything - marinating, base paste for a stonking green curry etc. Gloves required for fresh turmeric handling. I add chopped fresh chillies to my curries so that this paste is good for the kids too.

Makes enough paste for 16 servings in a strong green curry.

Ingredients

1⁄2 tsp whole coriander seed
1 tsp whole cumin seed
1⁄2 tsp whole black peppercorns
3 small green chillies (stems + seeds removed)
1 medium green bell pepper (stems + seeds removed)
5 cloves garlic, peeled
2 stalks lemongrass (tips trimmed, halved, + chopped)
1 tbsp fresh sliced ginger
1 tbsp fresh sliced galangal
6 stalks scallions (sliced)
1 tbsp fresh turmeric
1⁄2 tsp salt (plus more to taste)
50ml lemon juice (1 large lemon)
1 medium lime, zested and juiced
30ml avocado oil
15ml tbsp maple syrup or coconut sugar

Method

1. Add whole coriander, cumin seeds and black peppercorns to a small heavy frying pan or skillet and toast over medium-low heat for 4-5 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in colour. Don't let it burn.
2. Once seeds are toasted, loosely crush in pestle and mortar. Set aside.
3. In your blender add green chillies, bell pepper, garlic, lemongrass, ginger, scallions, coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest & juice, oil, and maple syrup. Blend until a paste forms, scraping sides down as needed. The lemongrass is difficult to grind so give it time.
4. Taste and adjust flavour as needed:
   - lime zest or juice for acidity
   - salt for saltiness
   - chillies for heat
   - maple syrup for sweetness
   - oil for creaminess
   - garlic for zing
   - ginger/galangal for brightness
   - turmeric for more intense curry flavor.
5. Store curry paste in a kiln jar in the refrigerator up to 10 days or more. Keeps for three weeks. Freezable.