Thai Green Curry Paste

Thai green curry pastes are made with fresh green chilies, lemongrass, ginger, garlic, coriander and turmeric - now you can see why Thai curries are so fragrant and delicious.

This recipe makes enough paste for a curry that serves 8-10. If you are cooking for less than 10 make sure to freeze excess paste for a quick and easy dinner in the future.

INGREDIENTS
  • 1 cup fresh coriander
  • Zest of 1 lime
  • 4 garlic cloves
  • 2 green chillies
  • 1 shallot
  • Thumb sized piece of turmeric
  • 2 x thumb sized pieces of ginger
  • 2 stalks of lemongrass
  • 1 tsp ground coriander
  • 1 tsp ground cumin
METHOD
  1. Add all the ingredients to a blender or food processor, blend until a paste is formed. *If you are finding it hard to blend the ingredients, add 1 Tbsp of coconut oil.

VARIATIONS
TIPS
  • Store any extra paste you may have leftover in ice cube trays, freeze for up to 6 months. Use 6 ice cubes for a curry that serves 4 (amount may vary depending on your ice cube tray).
SERVE WITH
  • Use this as your base to a Thai Green Curry, a Laksa soup or even a spoonful in your corn fritter mixture for a hint of Thai flavours.