Green Curry Paste – Thai

**Jubes**'s Note:

Thai Curry Paste to use in recipes as required. Easy to prepare and will keep for two weeks in the fridge or several months if frozen. Easily made gluten-free by ensuring soy and fish sauces are gluten-free

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 tablespoons galangal , finely grated
• 1 stalk lemongrass , finely chopped
• 4 shredded fresh lime leaves , stems removed
• 1 cup coriander , finely chopped leaves and stems (cilantro)
• 5 green onions , finely chopped (often labelled as shallots in Australia)
• 3 garlic cloves , crushed
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 -2 small green chilies , seeded and finely chopped
• 1 teaspoon lime zest , finely grated
• ½ lime, juice of
• 1 teaspoon sugar
• 1 teaspoon dark soy sauce
• 1 teaspoon fish sauce or ¼ teaspoon salt
• 1⁄3; cup coconut milk (add more if required ) or 1⁄3; cup water (add more if required )

Directions:

1. Mix together all of the ingredients. You can use a blender to chop and mix the ingredients if you wish.
2. To use- heat oil in a pan. Add some curry paste and fry until fragrant. Use in recipes as required.

Reviews

[Galley Wench]

I"ve never had Thai Green Curry before so not sure how authentic this is but do know it's delicious! Was unable to find galangal and fresh lime leaves up here in the mountains so, in the tradition of the Thai cooks, I substituted ginger and lime zest. Plan to use tonight when I make Thai Green Curry Shrimp