Thai Curry Paste
Added to your favourite meats or seafood, noodles, vegetables, tofu, this paste will create delicious curries. Or use it to make delicious soups or noodle dishes..
Ingredients
- 1-3 green chillies de-seeded and roughly chopped
- 1 shallot roughly chopped
- 2 cm fresh ginger peeled and grated
- 2 garlic cloves crushed
- 1 bunch fresh coriander stalks if possible
- 1 lemon grass stalks chopped (if unavailable, use 2 tbsp dried)
- 1 lime grated zest and juice
- 2.5 cm galangal peeled and chopped (if available)
- 1 tbsp coriander seeds crushed
- 1 tsp ground cumin
- 1 tsp black peppercorns crushed
- 2 tsp light soy sauce
- 3 tbsp oil
- 1 tbsp coconut milk (optional)
- 1 tsp salt
Method
- Place all the ingredients in a food processor or a pestle and mortar and combine until paste is formed.
- Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat.
- Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 2 weeks or freeze in small quantities to use when required.
- Add to a creamy sauce or Thai curry stir fry, even fish pie for a fragrant flavour.
