Twenty Minute Thai Green Curry Paste

2016-03-15

Cuisine: Chinese, James', Thai, Vegetarian
Course: Main
Skill Level: Real Easy

Servings : 6-8
Prep Time : 10m
Ready In : 10m

Although there seems to be a lot of ingredients don’t be put off as this is a real simple but an amazing taste that you’ll be blown away by…

Ingredients

2 x Lemon Grass Stalks - Finely Chopped
4 x Birds Eye Chillies (Red & Green are fine) - Roughly Chopped
1 x Thumb of Fresh Ginger - Peeled & Roughly Chopped
2 x Shallots - Peeled & Roughly Chopped
4 x Cloves Fresh Garlic - Peeled & Roughly Chopped
Bunch Fresh Coriander
1 x tsp Cumin
1 x dsp Coriander Seeds - Toasted
1 dsp Black Pepper Corns - Toasted
1 tsp Cumin Seeds - Toasted
2 tbsp Fish Sauce
Zest & Juice of one Lime
4 Kaffir Lime Leaves - Chopped up

Method

Step 1

First gently toast the cumin seeds, coriander seeds & black pepper corns for a couple of minutes. Then put in a pestle and mortar and bash up.

Step 2

Now trim the tough outer layer of the lemon grass stalks and finely chop and add to the pestle with the seeds etc - Squeeze in the lime juice leave to soak while you prep the rest of the ingredients.

Step 3

Next add the garlic, ginger, shallots, chillies and whizz up in a food processor. Then add the rest of the ingredients, including the mixture from the postal & mortar and whizz all together until you have your paste.

Step 4

Your paste is now ready to cook with or you can refrigerate for up to a week.

Make up this paste before you cook your curry and it can be stored in a jar in the fridge for up to a week.
You can omit or add chillies depending on how hot you like it.