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Recipe: Thai green curry paste

Thai green curry paste

A quick and simple homemade Thai green curry paste with coriander, lime, lemongrass, ginger and garlic.
Recipe: Thai green curry paste

Thai green curry paste

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Ingredients
Quantity for 6 person(s)
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Fresh ginger : 30 g
  • Stick(s) of lemongrass : 0.5 whole
  • Lime leave(s) : 2 whole
  • Green chilli(s) : 2 whole
  • Green pepper(s) : 0.5 whole
  • Fresh coriander : 0.5 bunch
  • Lime(s) : 2 whole
  • Sunflower oil : 25 cl
  • Ground coriander : 10 g
  • Ground cumin : 20 g
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Recipe method

Peel and slice the shallot. Lightly crush the garlic and remove the skin. Peel and roughly chop the ginger. Cut the lemongrass into thin slices. Remove the tough stalk from the lime leaves and roughly chop. De-seed the green chillis and cut into slices. Remove the seeds from the green pepper and thinly slice. Twist the coriander stalks from the leaves - set the leaves aside to use later. Zest the limes.

Use a small processor to blitz of all the ingredients together until you have a rough paste.

Use this as a base for your Thai green curries - sweat onions in a pan and then add chicken or prawns. Cook for a few minutes before adding the curry paste. Cook for a further 2-4 minutes before adding the coconut milk. Season with fish sauce and lime juice to finish.

Recipe techniques in video

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