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Categories > Curries

Date Added 2010-05-14     Times viewed 846

Green Curry paste


4 - 6 Green chillies, seeded & roughly chopped
2 Shallots, roughly chopped
5cm/2in piece of fresh ginger, peeled & grated
2 Garlic cloves, crushed
Small bunch of coriander, stalks & roots inc
2 Lemongrass stalks, chopped or tbsp dried
1 Lime, grated zest and juice
8 Kaffir lime leaves, torn into pieces
2.5cm/1in piece galangal, peeled & chopped
1tbsp Coriander seeds, crushed
1tsp Ground cumin
1tsp Black peppercorns, crushed
2tsp Thai fish sauce or light soy sauce
3tbsp Olive oil

Place all ingredients in a food processor and blitz to a paste.

Can be used immediately or stored in the fridge for up to 3 weeks.

Makes enough for 8 people