Thai Green Curry Paste

Name: Thai Green Curry Paste
Prep time: 20 min
Total time: 20 min
Yield: 14-16 tablespoons
Ingredients: 10 -12 green chilies, deseeded and finely chopped; 2 fresh lemongrass, stalks trimmed and outer layer removed, finely chopped; 2 inches fresh gingerroot, peeled and finely grated; 6 garlic cloves, finely chopped; 4 shallots, finely chopped; 4 kaffir lime leaves; 1 teaspoon shrimp paste (optional); 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 cup fresh cilantro, 1 large handful; 1/4 cup fresh basil, 1 handful; 2 tablespoons olive oil; 2 limes, juice and zest of; 1/2 teaspoon fresh ground black pepper

(1)

Recipe by English_Rose

The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.