Name: Green Thai Curry Paste
Prep time: 15 min
Total time: 15 min
Ingredients: 4-6 medium green chilies, roughly chopped; 2 onions roughly chopped; 2” piece fresh ginger, peeled and grated; 2 garlic cloves, crushed; Small bunch of fresh coriander, stalks and roots attached; 2 lemongrass stalks, chopped; 8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime); 1” piece galangal, peeled and chopped or 1 tbsp galangal powder; 1 tbsp coriander seeds, crushed; 1 tsp ground cumin; 1 tsp black peppercorns, crushed; 2 tsp Thai fish sauce or light soy sauce; 3 tbsp olive oil

Green Thai Curry Paste

It is surprisingly easy to make, and it's so much healthier & fresher-tasting than the store-bought variety.

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Prep Time 15

Total Time 15

Cuisine Thai

Servings people

Ingredients

4-6 medium green chilies, roughly chopped
2 onions roughly chopped
2” piece fresh ginger, peeled and grated
2 garlic cloves, crushed
Small bunch of fresh coriander, stalks and roots attached
2 lemongrass stalks, chopped
8 kaffir lime leaves, torn into pieces if unavailable, use the grated zest of 1 extra lime
1” piece galangal, peeled and chopped or 1 tbsp galangal powder
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil

Instructions

Wash the coriander leaves and lemon grass stalks well.
In a pan dry roast the whole jeera, dhania and black peppercorns for 2-3 minutes.
Place all of the ingredients in a food processor/mixer and grind to a fine paste.
Use straight away or store in a jar in the fridge for up to 3 weeks.