Thai green curry paste

Thai green curry paste

By
From
Dig In!
Makes
500 g
Photographer
Mark Roper

Making your own curry paste is easy. I also believe that it can make you a better cook as you learn a lot about balancing flavours, which is so important for cooking in general. Green curry paste is one of my absolute favourites. I often ramp up the lime and ginger and, as I have recently learnt to love chilli, I like to increase the heat too. Play with the ingredients and find out what suits your own palate.

Ingredients

Quantity Ingredient
8 long green chillies, roughly chopped
5 garlic cloves
3cm piece galangal or ginger, roughly chopped
4 eschalots, roughly chopped
5 kaffir lime leaves, central vein removed, roughly shredded
25g chopped coriander stems
2 teaspoons shrimp paste
2 limes, juiced and zested
1 lemongrass stem, finely chopped, white part only
1 teaspoon coriander seeds
2 tablespoons fish sauce, or to taste
or A pinch salt
pinch white pepper

Method

  1. Blitz all the ingredients in a blender or food processor until you have a fine paste. Place in a sterilised sealable jar and keep in the refrigerator for up to 2 weeks.
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