Thai Green Curry Paste Recipe(Thai Recipe) |
Ingredients: |
2 large green chilies, minced 8-12 bird’s-eye chilies, green if possible, minced 3 shallots, peeled and minced 4 cloves garlic, peeled and minced 1 tablespoon minced galangal 2 teaspoons minced coriander root 2 teaspoons minced coriander stem 2 teaspoons dried shrimp paste 1 teaspoon freshly ground coriander 1 teaspoon salt 2 kaffir lime leaves, central rib discarded, chopped very finely 2 stems lemon grass, tender inner part of bottom 3 inch (8 cm) only, thinly sliced 1 teaspoon grated kaffir lime rind or lemon rind 1 tablespoon vegetable oil |
Method: Put all the ingredients except the oil in a spice grinder (you will probably need to do this in two batches) and process to a smooth paste, adding a little of the oil needed to keep the mixture turning. If using the paste for some other recipe, transfer to an airtight container and refrigerate for up to 1 week. Alternatively, store in small zip-lock bags in the freezer in two-tablespoon quantities for future use. |
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