Thai green curry paste recipe

Thai green curry paste recipe

I’ve had a few requests for a Thai green curry, specifically one that uses ingredients that are easily obtainable in the UK.

I would advise making your own Thai curry paste as it packs more of a flavour punch, it’s cheaper than that from the shop and it’s more fun doing it yourself.

I thought I’d start with a Thai curry paste recipe, as a good curry paste (should) make a good curry!

To the recipe!

Ingredients (makes about 500ml)
  •     2-3 medium onions
  •     10-15 green chillis
  •     Ginger paste (2-3 tbsp)
  •     Garlic paste (2-3 tbsp)
  •     1-2 lemons
  •     2-4 limes
  •     2 tbsp coriander seeds
  •     1 tbsp ground cumin
  •     50ml Thai fish sauce
  •     20ml light soy sauce
  •     30-50g fresh coriander
  •     100ml olive oil
Equipment
  •     A food processor, or,
  •     A mixing bowl/measuring jug and an immersion blender
Cooking method (5 minutes)
  1.     Zest and juice the lemons and lime into bowl.
  2.     Dice the onion and add to bowl.
  3.     Slice chillis, remove seeds if you don’t want it so hot and add to bowl.
  4.     Lightly crush the coriander seed, add to the bowl with the rest of the ingredients.
  5.     Blitz until smooth and keep in the fridge for upto 3-4 weeks.
Lemon squeezy

Nice and easy.

You can vary the amounts of ingredients depending on personal taste.

I’ll be doing a Thai green chicken curry recipe next so keep an eye out for it.

Looking at costing, the above recipe works out about £1.45 cheaper if you were to buy the same quantity from a supermarket, not too shabby!

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