Read more at www.gourmettraveller.com.au/news/restaurant-news/suwisa-phoonsang-naga-brisbane-18776

— by Yvonne C Lam: In Thailand, Suwisa Phoonsang would prepare her family’s green curry paste the traditional way – pounded by hand in a mortar and pestle, with each ingredient finely and thoroughly ground before adding the next. The entire process could take up to 45 minutes. “If it’s not ground properly, my grandma would ask me to do it again,” says Phoonsang. “[She’d say:] ‘If it’s incorrect, don’t come back.'” […]

Image courtesy of Gourmet Traveller