Thai green curry paste

Prep time: 10 mins     cook time: 0 mins

 

Homemade Thai green curry paste - very easy to make and has so much more amazing flavour from the shop-bought one! Adjust the spice to your liking and store in the fridge for up to 3 weeks or portion and freeze for up to 3 months. 

3 birds eye chillies

5 green chillies (long)

8 shallots

2 stalks lemongrass, green parts removed (or 3 Tbsp of lemongrass paste)

6 cm galangal (* see note)

9 garlic cloves

Garlic bulb piece of ginger (about 2.5”)

1 Tbsp of sugar cane (or dark sugar)

2 limes, zest & juice

Kaffir lime leaves, handful

2 Tbsp coriander seeds

1 Tbsp cumin seeds

Bunch of coriander, stalks & leaves

2 Tbsp fish sauce (** see note to adapt to vegan)

6 Tbsp Veg oil

Salt & black pepper

 

 

Blitz all of the ingredients together to make a smooth paste. Keep in an airtight container in a fridge for up to 3 weeks. You can also portion and freeze for up to 6 months.

 

Notes:

* galangal: if you are unable to get galangal, you can replace with ginger

** fish sauce: to replace fish sauce for vegetarian option use half and half soy sauce & rice vinegar