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    Thai Green Curry Paste

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    Thai Green Curry Paste

    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.

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Makes: 14-16 tbsp


    • 10-12 medium green chillies, deseeded and finely chopped
    • 1 pack fresh lemon grass, stalks trimmed and outer layer removed, finely chopped
    • 4cm piece fresh root ginger, peeled and finely grated
    • 6 cloves garlic, finely chopped
    • 4 shallots, finely chopped
    • 4 Bart Spices Kaffir Lime Leaves
    • 1 tsp Blue Dragon Shrimp Paste (optional)
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp paprika
    • 1 large pack fresh coriander
    • 1 pack fresh basil
    • 2 tbsp olive oil
    • Zest and juice of 2 limes
    • ½ tsp freshly ground black pepper


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

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    Cook's tips

    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.


    Average user rating

    4 stars