Thai Green Curry Paste

English_Rose's Note:

The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 14 tablesp ...

• 10 -12 green chilies, deseeded and finely chopped
• 2 fresh lemongrass, stalks trimmed and outer layer removed, finely chopped
• 2 inches fresh gingerroot, peeled and finely grated
• 6 garlic cloves, finely chopped
• 4 shallots, finely chopped
• 4 kaffir lime leaves
• 1 teaspoon shrimp paste (optional)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 cup fresh cilantro, 1 large handful
• 1/4 cup fresh basil, 1 handful
• 2 tablespoons olive oil
• 2 limes, juice and zest of
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Using a blender or processor, blend all the ingredients to a smooth paste.
2. Transfer the paste into a bowl, cover and chill until required.

Reviews

[Rita~]

HOT STUFF!!!!!!!!!!!!!!! I used 2 whole UNseeded jalapenos, and 4 Thai peppers. In place of the shallots a 1/2 vidalia onion, skipped the oil to keep it fat free, and the shrimp paste was omitted for the salt intake is not needed in my families health life styles. And I must say was not missed at all. It`s amazing how the aroma and flavor is like our favorite Thai restaurant! Thanks for the goodness!