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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

Ingredients

  • 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

Method

  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.

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.

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This recipe was first published on Waitrose.com in March 2003