AuthorAngélique Wilson
Rating0

Thai green curry paste is surprisingly easy to make, and it's much healthier & fresher-tasting while being very aromatic and strong in flavour. The paste can be stored in the fridge for up to 3 weeks or be frozen for future use. Enjoy!

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Yields4 Servings
Prep Time8 mins

 4 Cloves of garlic
 2 Shallots or small onions
 20 g Ginger
 2 sticks Of Lemongrass
 4 Bird's eye chillies
 1 tsp Cumin
 1 Small bunch of coriander
 2 tbsp Soy sauce or fish sauce

1

Peel, roughly chop and place the garlic, shallots or onion and ginger into a food processor.

2

Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and the coriander (stalks too). Blitz until finely chopped, add the soy sauce and blitz again.

3

Store in the fridge until use or freeze.

Ingredients

 4 Cloves of garlic
 2 Shallots or small onions
 20 g Ginger
 2 sticks Of Lemongrass
 4 Bird's eye chillies
 1 tsp Cumin
 1 Small bunch of coriander
 2 tbsp Soy sauce or fish sauce

Directions

1

Peel, roughly chop and place the garlic, shallots or onion and ginger into a food processor.

2

Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and the coriander (stalks too). Blitz until finely chopped, add the soy sauce and blitz again.

3

Store in the fridge until use or freeze.

Thai Green Curry Paste
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