green curry paste 1. 10 white peppercorns 2.     ½ tsp coriander seeds 3.      ¼ tsp cumin seeds 4.     3 tbls green bird’s eye chillies (4 long green chillies) 5.     large pinch coarse salt 6.      1tbls chopped galangal (ginger) 7.     2 tbls fresh lemon grass 8.     1 tbl finely chopped kaffir lime zest 9.     3 kaffir lime leaves finely sliced 10. 1 tbl scrapped  & chopped coriander root 11.   1 tsp chopped tumeric 12.  3 tbls chopped red asian shallot 13.  2 tbls chopped garlic 14. 1tsp shrimp paste 15.  ½ tsp tamarind concentrate 16.  1tsp palm sugar 17.  2tbls peanut oil stir 1,2&3 in a small dry heated frying pan, over a med to high heat until fragrant. Transfer to a Mortar. Then add ingredients from 4 to 17, progressively Pounding to blend well, before adding the next ingredient. For further detail please click on the in store video demonstration opposite

Click here to watch video demonstration. Then double click to enlarge

Thai Green Chicken Curry     Home made Green curry paste 1 cup coconut cream 2 fresh kaffir lime leaf 200g chicken fillets cut into thin slices ¾ cup coconut milk ¾ cup chicken stock 2 tablespoons lime juice 1 tablespoon grated palm sugar 50g green beans cut into 5cm pces 100g broccoli cut into small florettes 150g zucchini, cut into 5cm strips Coriander leaves chopped Fish sauce to season Coriander leaves to garnish ¼ cup chopped fresh Thai basil 2 long red chillies sliced on the angle, sliced thinly

Place the coconut cream in pan simmer slowly until it separates and is quite oily. Add2 tbls curry paste. Fry over med heat stirring regularly to prevent burning. Add chicken cooking & stirring until the paste is fragrant. Add coconut milk, stock, lime leaves, fish sauce, juice, sugar. Bring to the boil, reduce heat simmer. When chicken is cooked (3-4minutes) add zucchini, beans and broccoli.  Stirring for 2 minutes, or until vegetables are almost cooked. Add Thai basil and coriander.  Serve with a sprig of coriander & red chilli