Thai Curry Paste

If, like me, you prefer to make your own Thai curry paste, here is a great recipe that we use at home and because it all gets blitzed in the processor there is hardly any chopping.

  • 6 medium-hot green chillies, seeded and chopped
  • 3 cloves garlic, peeled and crushed
  • 5cm/2in piece of galangal or ginger, peeled and chopped
  • 2 shallots, peeled and finely chopped
  • 4 tbsp chopped fresh coriander
  • 1 tsp ground cumin
  • 1 tsp chopped lime zest
  • 1 tbsp nam pla (Thai fish sauce)
  • ½ tsp ground black peppercorns

Preparation method

Slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, making sure that you push the mixture down from time to time with a spatula. when you have a nice paste consistency then transfer the lot to a glass or china dish,  or a jar if you have one, and cover tightly, otherwise it will make everything in the fridge smell of curry, and refrigerate.

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