Jade Curry Paste
List of Ingredients
2 teaspoons coriander seed
1 teaspoon anise seed
2 teaspoons freshly ground white pepper
1 cup finely minced shallots
1/2 cup finely minced garlic
1 teaspoon coarse sea salt
3 tablespoons sliced lemongrass
3 tablespoons minced galanga or fresh gingerroot
1/3 cup minced cilantro root or 1/2 cup minced cilantro leaves
1 tablespoon minced Kaffir lime or lime zest
1/2 cup chopped green serrano chiles
1/2 cup chopped romaine lettuce
1 1/2 tablespoons shrimp paste Recipe
Toast the coriander and anise seeds in a wok or small frying pan over medium low heat for five minutes, tossing frequently, or until the seeds are toasted and fragrant. Grind or crush the seeds into a fine powder, and then place the powder in the bowl of a food processor along with the white pepper. Add the shallots and garlic to the pan and cook for 5 minutes over medium heat, stirring constantly, or until the garlic and shallots are tender and just starting to brown. Do not overcook. Place the shallots and garlic into a large mortar and mash coarsely with the pestle.
Transfer the shallots and garlic to the food processor. Place the salt, lemongrass, galanga, cilantro root, and lime zest into the mortar and pound with pestle briefly to break down the fibers and release the oils. Add the lemongrass mixture to the food processor along with the serrano chiles, lettuce, and shrimp paste. Process the ingredients until a thick smooth paste forms. Store in an airtight container in the refrigerator for up to ten days or freeze for up to 1 month.
Makes about 2 cups curry paste.
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