Thai green curry paste
1
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 16 • Difficulty: Easy
Making your own Thai green curry paste is rather simple to prepare and once made you can freeze what you don’t need for up to 3 months, plenty of time to whip up another curry.
Ingredients
Ground coriander
2 tsp, seeds
Fresh green chilli
6 whole, coarsely chopped
Green shallot(s)
6 individual, large Asian variety
Garlic
8 clove(s)
Fresh lemongrass
1 piece(s), white part only, coarsely chopped
Fresh coriander
1 cup(s), (1/2 bunch) stems and roots, coarsely chopped
Fresh ginger
1 tbs, 3cm piece, coarsely chopped
Ground cumin
½ tsp
Kaffir lime leaves
6 individual, coarsely chopped
Fish sauce
1 tbs
Sunflower oil
1 tbs, or canola variety
Shrimp paste
20 g, dried variety
Lime juice
2 tbs
Instructions
1
Heat a small frying pan over medium heat. Dry-fry coriander seeds for 3-5 minutes or until aromatic. Remove from heat.
2
Process chilli, shallots, garlic, lemongrass, fresh coriander, ginger, cumin, lime leaves and coriander seeds in a food processor until finely chopped. Add fish sauce, oil, shrimp paste and lime juice. Process until almost smooth. Scrape down sides as needed.
3
Spoon paste into an airtight jar. Refrigerate for up to 2 weeks. The paste can also be frozen for up to 3 months.
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