TheLuxeologist Cooks: Che Barrington’s Thai Green Curry Spice Paste has us drooling

Instructions

Toast each of the spices individually in a dry pan, leave to cool then grind to a powder.

Tips from Che: Make sure you thinly slice everything or else you’ll have fibres all though your curry paste. Slice the galangal in half lengthwise, slice each half into thirds (also lengthwise), then slice these batons as thin as you can crosswise. Remove a few of the outer layers of the lemongrass so it's not so woody, then slice the core as thinly as you can crosswise. Everything else - the coriander roots, chillies, shallots, turmeric and garlic, cut thinly crosswise.

Pound the paste ingredients one by one in a pestle and mortar, making sure each is well incorporated before adding the next.

Add spice powder to the wet paste and combine well.

Now that the hard bit is out of the way, let's get on to making the curry! Click here for our Thai Green Chicken Curry recipe.

About the Chef:

Chef Che Barrington is the Executive Chef behind Auckland's powerhouse Asian restaurants Woodpecker Hill, The Blue Breeze Inn, Chop Chop and the newly opened Go Go Daddy. You won't want to miss his modern take on ancient Asian flavours if you're in the City of Sails. Just remember to book, unless you're heading to Chop Chop that only takes walk-ins. These restaurants are insanely popular - you don't want to chance missing out on a table!