Thai Green Curry Paste

Thai curries are wonderfully fragrant and taste sweet, light and delicious. The secret to making a great Thai green curry or any other type of Thai curry is the paste. If you make a really good paste the rest is effortless and it will be perfect.

Making a paste is simple and takes a few minutes; you could always make more and freeze it, ready for your next Thai green curry. Also in the recipe I suggest using a pestle and mortar before blending the ingredients, this will release the beautiful flavours, the more the ingredients are hand crushed the more the flavours will come out, making very fragrant paste, which will make a delicious curry. However if you don’t have a pestle and mortar, just blending the ingredients will still make a delicious paste.

Ingredients

• 1 stalk lemongrass, though outer leaves discarded
• ½  tbsp ground coriander
• 1 tbsp cumin
• 1 tsp shrimp paste
• 1 shallot
• 1 tsp sugar
• 2 green chillies, deseeded
• 2 cloves garlic
• 1 small piece of ginger, peeled and sliced
• 5 kaffir lime leaves, stems removed
• A handful fresh coriander, include both leaves and stems
• 2 tbsp fish sauce

Method

1. Dry fry the ground coriander and cumin for a few minutes, to release the smell.
2. Crush the ingredients with a pestle and mortar before blending it in a food processor to make a paste.