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

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Recipe by English_Rose

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Thai Green Curry Paste created by Rita1652

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.

Ready In:: 20mins
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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

directions

Using a blender or processor, blend all the ingredients to a smooth paste.
Transfer the paste into a bowl, cover and chill until required.

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RECIPE MADE WITH LOVE BY

@English_Rose

Contributor

@English_Rose

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"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."

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photo by Rita1652

10/10/2007
review by Rita1652

10/10/2007

HOT STUFF!!!!!!!!!!!!!!! I used 2 whole UNseeded jalapenos, and 4 Thai peppers. In place of the shallots a 1/2 vidalia onion, skipped the oil to keep it fat free, and the shrimp paste was omitted for the salt intake is not needed in my families health life styles. And I must say was not missed at all. It`s amazing how the aroma and flavor is like our favorite Thai restaurant! Thanks for the goodness!
creation by English_Rose

8/19/2007

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.