A simple version
- Updated: December 28, 2020
It is surprisingly easy to make a green curry paste. You must have most or all the ingredients on hand before you start.
You can add the paste to noodles, soups, or used as a marinade for fish and other seafood, chicken, or pork.
Increase or decrease the quantity of bird’s eye chillies used in the paste to control the spiciness.
I have omitted salt as belacan itself is salty enough an. I have included palm sugar (Gula Melaka) for a deeper caramel flavour.
Add lime juice to the paste just before using it in cooking.
Notes
Tbsp = tablespoon
Belacan is a hardened block of fermented shrimp paste made of geragau (a type of small shrimp like krill), that has been salted, dried, and fermented, and is an essential ingredient in Malaysian cuisine.
Belacan is not to be confused with Petis Udang (Hae ko) also called shrimp or prawn paste in English. It is used as the base for fruit rojak, and as a topping for Penang Assam Laksa. It is dark brown and sweet and is in liquid form.
Be sure to open the windows and turn on the range hood or kitchen exhaust fan when you toast the belacan,. The scent can be a bit strong.
If you are not consuming the paste or not using it straight away, transfer to a jar and store in the refrigerator. It is best consumed within 2 to 3 days. You can keep the paste in the freezer for a longer time.
It is better for you to use a mortar and pestle set if you have the time. It is made of stone usually granite. Alternatively, chilies and toasted belacan may be placed in a food processor. I noticed that the chilli paste tastes a bit better if a pestle is used to pound the ingredients in a mortar bowl.
If you use a mortar and pestle, start with the wet ingredients first followed by the dry ingredients. If not, the dry ingredients may accumulate at the bottom of the mortar bowl.
Method
1. Heat up a pan on low heat and toast the belacan for about 3 to 5 minutes or until it is aromatic.
2. When this done, transfer it to a small bowl and let it cool.
3. Add the rest of the dry ingredients to the small bowl together with the belacan.
4. Slice the green chillies and remove the seeds and cut them into small pieces. Then transfer them to a large bowl.
5. Cut and discard the outer layer of the lemongrass stalks. Separate the white parts from the green parts of the lemongrass. Chop the white parts into 2 cm pieces and transfer to the big bowl. The green part will be too stringy for use in the paste. You can use the green parts to make a lemongrass drink.
6. Slice the lime leaves and remove the hard centre part of the leaves. Cut the leaves into smaller pieces and transfer them to the big bowl.
7. Finely chop the cilantro and galangal (or ginger) and transfer to the big bowl.
8. Chop the shallots and garlic into 2 cm pieces and transfer to the big bowl.
9. Transfer all the contents of the wet ingredients in the big bowl to a food processor (Chopper) followed by the dry ingredients in the small bowl.
10. Process all the ingredients. After this is done, transfer the paste to a container.
11. Before using in any recipe, add and mix the lime juice with the paste.
Ingredients
Wet ingredients
20 large green chillies.
4 to 6 green bird’s eye chilies (Cili padi) – Optional.
4 shallots chopped.
1 bulb garlic chopped.
4 stalks lemongrass. Remove the white parts for use. Keep the green parts for use in other recipes.
10 lime leaves sliced into small pieces.
5 branches cilantro (coriander leaves) finely chopped.
3 cm Galangal (Lengkuas, 南姜: Nán jiāng). Alternatively, you can use normal ginger.
1 lime squeezed for the juice. Add and mix the juice with the paste prior to using.
Dry ingredients
1 piece 4 cm X 0.5 cm of belacan.
1 tbsp palm sugar.
½ tbsp crushed coriander seeds or powder.
¼ tbsp crushed cumin seeds or powder.
½ tbsp crushed white peppercorns or powder.
Prep Time: 15 minutes for preparing the ingredients.
Cook Time: 5 minutes for toasting the belacan.
Total Time: 20 minutes.
If you use a mortar and pestle set, add another 60 minutes.
Servings: 20 tbsp. Can be used for up to 3 separate dishes.
Cuisine inspiration: Thai.