Green Curry Paste

Nothing compares to a homemade curry paste: I promise it’s worth the hassle!
This recipe is for 5 or 6 curries. The amounts are based around a bunch of coriander with roots, to minimize waste, it can be frozen and it lasts for about 5 months in the freezer.
For now it based on volume of the ingredients finally chopped, but soon it will be updated with exact quantities.

Thai Green Curry Paste

Nothing compares to a homemade curry paste!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Thai

Servings 10

Calories 20 kcal

Ingredients

  

• 6 tbsp Birds Eye Chillies de-seeded (about 120gr whole)
• 2 tbsp Galagan
• 4 tbsp Lemongrass
• 1 tbsp Kaffir Lime Zest (about half a lime)
• 6 tbsp Asian Shallots (about 240 grams unpeeled)
• 4 tbsp Garlic
• 2 tsp Shrimp Paste
• 2 tsp Tumeric
• ¼ tsp Ground White Pepper
• 1 tsp Ground Coriander Seeds
• ½ tsp Cumin Seeds

Instructions

 

• Chop all the ingredients
• Put them in a blender (blender works much better than food processors, but still it’n not an easy job)

Keyword Curry Paste

Note to self: “Never ever use the same blender to make JLube”