Thai Green Curry Paste

Adapted from;
but with help from my friend Adam!

Paste Ingredients:

  • 3 large stalk lemongrass (or 4 smaller ones)
  • 5+ green chilies
  • 10 shallots
  • A head of Garlic
  • 1 thumb-size piece of galangal  (ginger if no galangal)
  • 1/2 tsp. ground cumin
  • 1 tsp. white peppercorns
  • 1/2 tsp. ground coriander
  • 2 tbsp. fish sauce – more to taste when curry is cooking
  • 0.5 tsp. shrimp paste – no more
  • Juice of 1 lime, zest of half.
  • 1 heaped tbsp palm sugar

Blend into a paste. Keep in the fridge for 2 weeks or freeze in portions based on the recipe making a curry for 8.

Gently fry the paste off in some oil for 10-20 mins until the smell mellows and loses its rawness.

Then add a tin of coconut milk and cook for a good 25-30 mins to blend the flavours.

Just before serving stir in some more coconut milk to regain the fresh flavour and texture.

Sprinkle with chopped correander and a couple of fresh chillis.

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