Saturday 4 June 2011

Thai Green Curry Paste

Thai Green Curry Paste
A great blend of authentic ingredients that is quick to produce.  This homemade paste is a great base for Thai Green Chicken Curry or Thai Fish Cakes.

Serves 8
Prep time: 10 minutes
Cooking time: no cooking needed
4-6 green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5cm/2in of fresh ginger, peeled and grated
2 garlic cloves, crushed
Small bunch of fresh coriander
2 lemongrass stalks, chopped
1 lime, grated zest & juice
8 kaffir leaves, torn into pieces
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil


1.  Place all the ingredients into a food processor and blitz to a paste.  You can use the paste straight away or store in a jar in the fridge for up to 3 weeks.

Cooks Tips

v  If you are unable to purchase fresh lemongrass you can use 2 tbsp of dried.
v  If you are unable to find kaffir lime leaves use the grated zest of an extra lime.


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