Name: Thai green curry paste
Yield: 0 serving
Cuisine: Boil
Ingredients: 0.00 green chilli; 0.00 onion sliced; 0.00 garlic cloves; 0.00 lemongrass bruised, sliced; 0.00 fresh coriander sprigs; 0.00 peanut oil; 0.00 lemon zest only; 0.00 shrimp paste dry cooked, 4-5 mins; 0.00 coriander seeds; 0.00 cumin seeds; 0.00 salt

Recipe Disclaimer

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Ingredients (11)

0.00	green chilli
0.00	onion — sliced
0.00	garlic — cloves
0.00	lemongrass — bruised, sliced
0.00	fresh coriander — sprigs
0.00	peanut oil
0.00	lemon — zest only
0.00	shrimp paste — dry cooked, 4-5 mins
0.00	coriander — seeds
0.00	cumin — seeds
0.00	salt

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Method:

Pound first six ingredients in a mortar and pestle or food processor, gradually adding the oil.
Add the lemon peel and shrimp paste.
Dry roast cumin and coriander seeds and grind to a powder in mortar and pestle and add to the paste.
Use immediately or keep for 3-4 weeks in fridge.
Makes about 1/2 cup.

Thai tactics
Whip up a simple Thai curry by stir-frying 2 tbsp curry paste in 1 tbsp oil until aromatic.
Add 500 g cubed butternut, 1 can reduced fat coconut milk, 1 cup chicken or vegetable stock, 2 tbsp fish sauce, 1 tbsp palm sugar and the juice of 1/2 lime.
Cook until tender.
Just before serving, toss in a handful of peeled, cooked prawns and some fresh coriander.

Heat curry paste in a pot until aromatic.
Add cooked noodles, baby tomatoes and chicken stock.
Heat through and serve.

Rub paste under the skin of a whole chicken and roast as usual.
Serve with jasmine rice and a bowl of minted yoghurt.

Stir-fry strips of pork or chicken and red peppers in curry paste.
Toss in cooked rice and fresh herbs and heat through.