Thai Green Curry Paste

A great sauce base to make ahead of time - this recipe by Ching-He Huang goes really well with ready-cooked chicken and crunchy veggies
By Ching-He Huang
Thai Green Curry Paste
  • Rating:
  • Serves: makes 125 ml
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 5 cloves garlic, chopped
  • 6 green chillies, seeds removed and chopped
  • 2 stalks lemongrass
  • 3 tbsp coriander roots, chopped
  • 2 cm galangal, or ginger
  • 1 large shallot
  • 1 limes, Kaffir, or ordinary lime, grated zest and juice
  • 1 pinches salt
  • 2 tsp ground cumin
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns

Method

Tip all the ingredients into a food processor and blend until smooth. Store the sauce in an airtight jar in the refrigerator - it keeps for up to one week.

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