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Thai Green Curry Paste
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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.
Makes: 14-16 tbsp
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.
This recipe was first published in March 2003.