Green Thai Curry Paste
This is a very mild fresh fragrant and complex green Thai curry paste that irresistibly delicious and so very easy to make once all ingredients are assembled.
Servings: 250 grams
Ingredients
- 55 grams or 2 ounces fresh small green chilies (Serano) stems and seeds removed
- 70 grams or 2.5 ounces fresh long green chilies (Anaheim) stems and seeds removed
- 30 grams or 1 ounce garlic cloves about 6
- 15 grams or ½ ounce fresh lemon grass
- 55 grams or 2 ounces shallots
- 30 grams or 1 ounce fresh galangal Thai ginger
- 15 grams or ½ ounce turmeric
- 30 grams or 1 ounce shrimp paste
- 4 fresh kaffir lime leaves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3 ounces water
Instructions
- Weigh all ingredients into TM bowl; grind for 30 seconds at speed 10 and scrape down sides of bowl with spatula
- Mix together 30 seconds at speed 10 and scrape down sides of bowl with spatula
- Transfer into sterile glass jar; store in fridge until ready to use (will keep 2 weeks in refrigerator or freeze in ice cube tray)
Notes
Instead of ground coriander and cumin, prepare seeds in advance to add to ingredient mixture:
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds