Thai green curry paste
An average of 4.7 out of 5 stars from 60 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 8
Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later.
By Jo Pratt
Ingredients
- chillies: 4-6 medium green chillies, de-seeded and roughly chopped
- shallots: 2 shallots, roughly chopped
- ginger: 5cm/2in piece of fresh ginger, peeled and grated
- garlic: 2 garlic cloves, crushed
- fresh coriander: small bunch of fresh coriander, stalks and roots attached if possible
- lemongrass: 2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
- lime: 1 lime, grated zest and juice
- lime leaves: 8 lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)
- galangal: 2.5cm/1in piece galangal, peeled and chopped (if available)
- coriander seeds: 1 tbsp coriander seeds, crushed
- cumin: 1 tsp ground cumin
- black peppercorns: 1 tsp black peppercorns, crushed
- fish sauce: 2 tsp Thai fish sauce or light soy sauce
- olive oil: 3 tbsp olive oil
Method
- Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
Recipe tips
When your curry is cooked, if you think it is too spicy, add some more sugar; if it isn't spicy enough, fry a little more curry paste in some oil for a minute or two and add to the sauce.
