Green curry paste

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This paste yields about ten tablespoons, and is enough for two Thai curries (using about 450 g meat/fish, and one 400 ml tin of coconut milk, serving four people each). What you do not use at once can be frozen.

14 fresh green bird’s eye chilies, coarsely chopped

5 cloves garlic, peeled and chopped

140 g shallots, chopped

2 stalks fresh lemon grass, trimmed and thinly sliced

3 thin slices ginger or 6 thin slices fresh galangal, peeled and grated or finely chopped

Grated rind of one organic kaffir lime

6-8 fresh coriander roots, washed well and coarsely chopped

Freshly ground white pepper

1 quarter tsp shrimp paste

1 half tsp ground cumin

1 half tsp ground coriander

Put all ingredients in a blender with 4-5 tblsp water and blend to a smooth paste