Homemade Thai green curry paste

Recipe from: 22 April 2015
recipes, Thai

Ingredients 13
Servings 0
Minutes 00:15
  • 10
    g
    hot green chillies, chopped
  • 10
    g
    fresh coriander, chopped (if you can get the roots, even better)
  • 7.5
    ml
    ginger, grated
  • 7.5
    ml
    lemon zest
  • 15
    ml
    lemon juice
  • 4
    garlic cloves, grated
  • 40
    g
    spring onions (about three), sliced
  • 5
    ml
    salt
  • 5
    ml
    cumin seeds, roasted and grounded
  • 2.5
    ml
    coriander, roasted and grounded
  • 2.5
    ml
    white pepper
  • 10
    basil leaves
  • 2.5
    ml
    shrimp paste
 

Method

00:15
 

Pound all the ingredients in a pestle and mortar to fine paste or use your stick blender.

The paste can be kept in an airtight container for two weeks in the refrigerator or one month in the freezer. If you would like to preserve it longer, add extra salt as this is a traditional Thai way of preserving food.

Makes 85 grams.

The traditional recipe requires galangal, shallots and lime zest but have been replaced with ginger, spring onions and lemon zest.

For a vegetarian version, omit the shrimp paste.

Recipe reprinted with permission of Life is a Zoo Biscuit. To see more recipes, please click here.
 
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Read more on: thai  |  recipes
 

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